There’s no racing about and getting in a flap with this roast dinner—everything you need is cooked in one pan. If you are lucky enough to have any leftovers, then you really must try the Roast Chicken Potpie recipe.
4-poundfree-range or organic chicken
1butternut squash, halved, peeled, seeded and cut into wedges
2 large carrots, peeled and cut into large chunks
2 or 3parsnips, peeled and cut into chunks (central core removed if tough)
1garlic bulb, halved through the middle
2 or 3rosemary, thyme or sage sprigs
2cups plus 2tablespoonschicken stock
2tablespoonsheavy cream or sour cream (optional)
sea salt and freshly ground black pepper
Heat the oven to 315°F.
Put the chicken in a large roasting pan and smear the butter over the chicken and the bottom of the pan. Put the vegetables, garlic and herbs around the chicken. Pour ½cup of the stock and the wine over. Season lightly with salt and pepper. Cover the pan with a piece of aluminum foil and roast 1 hour. Remove the foil and baste the chicken and vegetables with the pan juices, turning the vegetables. Return the pan to the oven and roast, uncovered, 1 hour longer.
Increase the oven temperature to 425°F. Baste the chicken and vegetables, then roast 30 minutes longer until the chicken is golden and the juices from the chicken run clear when the thickest part of the thigh is pierced with a skewer.
Remove the chicken from the roasting pan and leave it to rest, loosely covered with foil. Return the pan to the oven 15 minutes longer to crisp the vegetables. Transfer the vegetables to a serving plate.
Drain off the fat and put the roasting pan over high heat. Add the remaining stock and any resting juices from the chicken and scrape any sticky residue from the bottom and sides of the pan. Stir 1 tablespoon water into the cornstarch, then stir this into the pan and bring to a boil. Cook 2 minutes, stirring continuously. Finish by stirring in the cream, if you like. Carve the chicken and serve with the vegetables.