Simple Slow-roast Chicken Dinner

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 must try the Roast Chicken Pies.

MAKES 2 adult and 2 kid-sized portions

PREPARATION TIME 15 minutes

COOKING TIME 3 hours

1.8kg/4lb free-range or organic chicken

40g/1½oz butter, softened

1 butternut squash, halved, peeled, deseeded and cut into wedges

2 large carrots, peeled and cut into large chunks

2–3 parsnips, peeled and cut into chunks (central core removed if tough)

1 garlic bulb, halved through the middle

2–3 rosemary, thyme or sage sprigs

500ml/17fl oz/2 cups chicken stock

125ml/4fl oz/½ cup white wine

1 tbsp cornflour/cornstarch

2 tbsp cream or crème fraîche (optional)

sea salt and freshly ground black pepper

 

1 Preheat the oven to 160°C/315°F/gas 2–3.

2 Put the chicken in a large roasting pan and smear the butter over the chicken and the base of the pan. Put the vegetables, garlic and herbs round the chicken. Pour over 125ml/4fl oz/½ cup of the stock and the wine. Season lightly with salt and pepper. Cover the pan with a piece of foil and roast for 1 hour. Remove the foil, baste the chicken and vegetables with the pan juices, turning the vegetables. Return to the oven and cook, uncovered, for a further 1 hour.

3 Increase the oven temperature to 220°C/425°F/gas 7. Baste the chicken and vegetables, then cook for 30 minutes 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.

4 Remove the chicken from the roasting pan and leave it to rest, loosely covered with foil. Return the pan to the oven for 15 minutes to crisp the vegetables. Transfer the vegetables to a serving plate.

5 Drain off the fat and put the roasting pan over a high heat. Add the remaining stock and any resting juices from the chicken and scrape any sticky residue from the base and sides of the pan. Stir 1 tbsp water into the cornflour/cornstarch, then stir this into the pan and bring to the boil. Cook for 2 minutes, stirring continuously. Finish by stirring in the cream, if you like. Carve the chicken and serve with the vegetables.

Leftovers make tasty pies

roast chicken pies

Use leftover cooked chicken, or any meat, and veg to make a pie. Blend 1 tbsp butter and 1 tbsp flour in a pan over a low heat, then whisk in 240ml/8fl oz/ scant 1 cup hot stock until smooth. Simmer for a few minutes, then stir in 2 tbsp double/heavy cream, 1 tsp mustard, a squeeze of lemon juice, 2 tbsp chopped parsley leaves and season with sea salt and freshly ground black pepper. Add 200g/7oz each of chunks of cooked meat and veg. Divide between one large or two individual pie dishes. Roll out 250g/9oz puff pastry and moisten the edges to seal to the top of the dishes. Cut a hole in the top and brush with egg, milk or oil. Put on a hot baking sheet and bake in a preheated oven at 200°C/400°F/gas 6 for 30 minutes until golden and piping hot.