Golden Roast Chicken
This is a colourful and tasty meal with minimum washing up as it’s cooked all in one pan!
1 Pastures Farm Whole Chicken, giblets removed. Waterloo Cottage Farm
2 shallots, peeled and sliced longwise.Pearman’s Farm Shop
500g Crown Prince Squash, peeled and cut into 2cm wide strips. Pearman’s Farm Shop
500g Potatoes peeled and cut into long chunks. Pearman’s Farm Shop
3 tablespoons Farrington’s Mellow Yellow Rapeseed oil.
1 tablespoon Whissendine Mill plain flour
1 tablespoon Springfield Wholegrain mustard. Roasted garlic or Apricot & Roasted Cumin
Preheat oven to 180°C
Put the vegetables in a large roasting pan, drizzle over 2 tablespoons of oil and mix so the vegetables are lightly coated in oil. Pop in the oven for 10 minutes while you rub the remaining oil all over the chicken and sprinkle with salt. Remove the roasting pan from the oven, stir the vegetables then place chicken, breast side down, on top. Put back in the oven for 30 minutes. Then turn the chicken breast side up and stir the vegetables. Put back in the oven for another 30 minutes.
Meanwhile put the giblets in a small pan, cover with water and simmer gently while the chicken is cooking.
Remove the vegetables and chicken from the roasting pan and place on a warmed serving dish keeping the cooking juices in the pan while you make the gravy.
Sprinkle flour onto the juices in the roasting pan and stir until blended then add the giblets stock and stir until smooth. Put back on the heat and simmer until gravy is thickened. As as much or as little stock as need to get the consistency you like. Stir in the mustard and serve.