Chicken-recipe

Classic roast chicken

You can't beat a tasty roast on a Sunday or during the week - serve it up with potatoes and veg

By , 15 August 2017

(6 votes)

Classic roast chicken
  • 2 Hours

  • Serves: 4

Nutritional Info
Each 621g serving contains
  • Energy

    2676KJ

    640KCAL

    32%
  • Fat

    21.1g

    high

    30%
  • Saturates

    5.6g

    low

    28%
  • Sugars

    8.7g

    low

    10%
  • Salt

    2.67g

    high

    45%
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
Ingredients
  • 1tbsp vegetable oil, plus 1tsp for greasing
  • 1 Farm Stores Large Chicken (1.6kg)
  • 400g potatoes, peeled and quartered
  • 25g Asda Sunflower Spread, plus 10g for greasing
  • 60g Smart Price Sage & Onion Stuffing Mix
  • 350g frozen Scratch Cook Butternut Squash Chunks
  • 350g frozen Scratch Cook Whole Leaf Spinach
  • 350g frozen peas
  • 25g Asda Smart Price Gravy Granules
Method
  • Preheat the oven to 200C/ 180C Fan/Gas 6. Grease a roasting tin with 1tsp oil, then put the chicken in it. Remove the string around the legs. Roast for 1 hr 30 mins, basting every 30 mins.

  • Cover the potatoes with water in a pan. Boil, then simmer, covered, for 3-4 mins. Drain, then return to the pan. Add 1tbsp oil, shake the pan to roughen the edges, then put on a baking tray and add to the oven when the chicken has been cooking for 1 hr.

  • When the chicken is done, remove from the oven, cover with foil and leave for 20 mins before carving. Increase the oven to 220C/ 200C Fan/Gas 7 and roast the potatoes for 30 mins.

  • Meanwhile, grease an ovenproof dish with 10g sunflower spread. Mix the stuffing mix with 140ml boiling water and put in the dish. Bake alongside the potatoes for 20-25 mins.

  • Boil the butternut squash for 6-8 mins, drain and mash with 25g sunflower spread. In a nonstick pan, Heat the spinach and 1tbsp water on medium, stirring, for 3 mins until thawed, then cook for 2-3 mins. Boil the peas for 3 mins and drain. Mix the gravy granules with 250ml boiling water.

  • Set aside 300g chicken meat for other meals. Serve the rest with the stuffing, veg and gravy.