Roast chicken and all the trimmings recipe

54 ratings Rate
  • Serves 4
  • 15 mins to prepare and 1 hr 10 mins to cook, 10 mins to cool
  • 1195 calories / serving
  • Freezable
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Roast Chicken & All The TrimmingsHERO

Preheat the oven to Gas Mark 6, 200°C, fan 180°C.

Place the chicken in a roasting tin, rub the skin all over with the olive oil. Zest the lemon (reserve the zest), cut the lemon in half, cut the garlic bulb in half horizontally and push inside the chicken. Season with plenty of salt and ground black pepper, sprinkling over the reserved lemon zest.

Place the chicken breast-side down in the roasting tin and roast according to the instructions on the pack. Meanwhile make up the stuffing mix, according to pack instructions. Leave to cool slightly before rolling into 12 walnut sized balls and set aside.

Place an additional roasting tin in the oven to preheat below the chicken. Make sure the new potatoes are all a similar size, cut in half if necessary. Carefully pour the vegetable oil in the hot roasting tin and add the potatoes, turn until they are coated in the hot oil. Roast for 30 minutes, or until they are tender and golden.

After 10 minutes add the stuffing balls to the tin of new potatoes and cook for the remaining 20 minutes. Prepare the vegetables by cutting the carrots into batons and the broccoli into florets.

Fifteen minutes before the chicken is due out of the oven, put the kettle on. Take the largest pan you have and add the carrots, pour over the boiling water and cook for 3 minutes. Add the broccoli and continue to cook for a further 5 minutes, add the beans and continue to cook for 3 minutes, or until all the vegetables are tender. Drain the vegetables, reserving the water for the gravy.

When the chicken is completely cooked and the juices run clear when a skewer is inserted, remove from the oven and transfer to a carving plate, cover with foil and leave to rest for 10 mins. Transfer the potatoes, stuffing balls and vegetables to serving dishes and keep warm.

Once the chicken is removed from the roasting tin, spoon off any excess fat, pour the vegetable water into the roasting tin and bring to the boil on the hob, stirring to scrape up all the cooking juices. Whisk in the gravy granules and cook for 1 min. Pour into a gravy boat. Carve the chicken and serve.

Cooking tips

If you have any rosemary in the garden, give it a wash and add a couple of sprigs to the new potatoes as they roast.

As chickens vary in size, make sure you follow the recommended cooking time on pack.

Make sure your pan is large enough to fit all of the vegetables, otherwise boil separately. 

See more Sunday Roast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.25kg whole, medium-sized chicken
  • 2-3tsp olive oil (for rubbing over the chicken)
  • 3-4tbsp vegetable oil (for roasting the new potatoes)
  • 1 whole bulb garlic
  • 1 lemon
  • 1.5kg new potatoes, washed
  • 60g sage and onion stuffing mix
  • 350g carrots
  • 350g broccoli
  • 300g frozen sliced green beans
  • 30g chicken flavour gravy granules
  • salt
  • freshly ground black pepper
  • Energy 4995kj 1195kcal 60%
  • Fat 68g 97%
  • Saturates 16g 80%
  • Sugars 15g 17%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 77.2g Protein 73.9g Fibre 14.2g


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