MUM’S ROAST CHICKEN & SPUDS

Cook time: 1hr 15 minutes

Serves: 4-6

8-10 garlic cloves, peeled 4 thyme sprigs, leaves removed and chopped

100g butter, softened

1.6kg free range chicken 2 onions, quartered

Sea salt and freshly ground black pepper

For the gravy

2 tbsp plain flour 125ml white wine 250ml chicken stock

For the potatoes

1.5kg rooster potatoes, peeled and quartered if large

5 tbsp rapeseed oil

Sea salt and freshly ground black pepper

For the carrots and peas

500g carrots, cut into 2cm diagonal slices

100ml water

50g butter

2 tsp sugar

200g frozen peas

Small handful flat leaf parsley, chopped

Sea salt and freshly ground black pepper

1. Preheat the oven to 200C.

2. Add the garlic and a generous pinch of sea salt to a large pestle and mortar. Bash to a smooth paste, add the thyme and bash a little more before adding the butter and gently mash to combine.

3. Ease the chicken skin away from the flesh using your fingers. Push most of the butter under the skin and spread the rest on top to coat and put it in a roasting tin.

4. Roast the chicken for approx an hour until fully cooked, golden and the juices run clear when a skewer is inserted into the thickest part of the thigh.

5. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 5 minutes. Drain, then return to the pan, pop on a lid and toss to fluff up and dry the spuds.

6. Tip the par boiled potatoes into a large roasting tin.

Drizzle with the oil and toss together. Season well with salt and pepper. Put in the oven, for 45 minutes. Toss the potatoes every so often as they cook.

7. Remove from the oven on to a warm plate to rest and cover with foil to keep warm.

8. While the chicken and spuds cook, add the carrots, 25g butter, 100ml water and sugar to a heavy based pan along with seasoning.

9. Cover and simmer for 10-12 minutes until the carrots are tender. They should be coated in a lovely buttery sauce. Add the peas and parsley, toss together until the peas are warm, then season.

10. While the chicken rests, make the gravy. Tip the pan into a jug and strain off the fat to leave you with the chicken juices.

11. De-glaze the pan with the wine, add the flour and stock to this, whisking constantly, along with the reserved roasting juices. Bubble for

2-3 minutes to cook the flour and until the sauce has become smooth and thickened. Season to taste. Serve with the chicken, roasties and glossy carrots on warm plates with the pan gravy.