Try this simple, traditional roast chicken recipe, the way Hannah Forbes Black's grandfather remembers
Serves 4
1. Rub the chicken with salt, pepper and olive oil.
2. Make incisions in the skin over the breasts and thighs and push slivers of garlic and rosemary under the skin.
3. Chop the lemon in half, squeeze it over the chicken and poke the lemon halves into the cavity of the chicken, along with a couple of sprigs of rosemary.
4. Roast for about 20 minutes per 500g plus an extra half-hour at gas mark 5, basting now and then. Rest for 20 minutes before hacking up and serving.
5. While the chicken is cooking, make roast potatoes (chop potatoes into roughly equal-sized pieces, boil for about 10 minutes, drain, put them back in the pan and put the lid on and shake the pan to make the potatoes floury on the outside and therefore crispy when roasted, transfer carefully to a roasting pan of pre-heated hot oil and roast for an hour).
6. Roast carrots (chop roughly into chunks and stick them in with the potatoes about 15 minutes into the potatoes' cooking time) and broccoli (stir-fry with garlic while the chicken is resting).
7. To make gravy, lift the chicken out of the pan and put the pan over the heat on the hob. Add white wine, vegetable bouillon and a little bit of tomato paste and reduce. Make a paste out of cornflour and a little water. Add to the gravy to thicken it. Stir well so you don’t get lumps.
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