Midweek chicken roast recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a large, deep roasting tin and place the lemon halves and garlic in the cavity.
2. Put the onion, carrots and potatoes around the chicken, being careful not to overcrowd the tin (use a second tin if necessary). Drizzle with the oil, season and scatter over the rosemary. Roast for 1 hr 20 mins until the chicken juices run clear and the vegetables are caramelised and tender. When the chicken has 30 mins to go, cook the parsnips to pack instructions. Remove everything from the oven and loosely cover with foil.
3. For the gravy, drain all the juices from the chicken roasting tin (you should have about 200ml) into a small saucepan. Add the wine, Marmite and ½ stock cube; simmer for 5-10 mins until the gravy is reduced. If you don’t have enough juices, top up with chicken stock. Season to taste and leave on a very low heat until ready to serve.
4. While the chicken is resting, cook the Yorkshire puddings to pack instructions. Bring a pan of water to the boil and add the broccoli; cook for 2-3 mins until al dente, then drain.
5. Carve the chicken and serve with the veg, Yorkshires and gravy for a simple midweek roast.

• See more Roast chicken ideas

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