A Staff report
A classic Roast Dinner is a perfect choice for a hearty and comforting winter meal. Here’s a recipe for a delicious and traditional roast dinner featuring roast chicken, vegetables, and gravy. Feel free to adapt it with your favorite meat and vegetables:
Ingredients:
For the Roast Chicken:
- 1 whole chicken (about 4-5 pounds or 1.8-2.3 kg)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 lemon, halved
- A few sprigs of fresh thyme or rosemary (optional)
For the Roast Vegetables:
- 4-5 cups of mixed root vegetables (such as potatoes, carrots, parsnips, and onions), peeled and cut into chunks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Fresh rosemary or thyme sprigs (optional)
For the Gravy:
- 2 cups chicken or vegetable broth
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper to taste
Instructions:
1. Preheat the Oven:
Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
Pat the chicken dry with paper towels. Rub the outside of the chicken with olive oil and season generously with salt and pepper, both inside and outside. Place the halved lemon and fresh herbs (if using) inside the chicken cavity.
3. Roast the Chicken:
Place the seasoned chicken in a roasting pan or a large ovenproof dish. Roast in the preheated oven for about 15 minutes to help brown the skin.
4. Lower the Oven Temperature:
After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting the chicken for about 1 to 1.5 hours or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Baste the chicken with pan juices occasionally during cooking.
5. Prepare the Roast Vegetables:
While the chicken is roasting, toss the peeled and chopped root vegetables with olive oil, salt, pepper, and fresh herbs (if using). Spread them out in a single layer on a separate baking sheet.
6. Roast the Vegetables:
Place the vegetables in the oven alongside the chicken and roast for about 45 minutes to 1 hour or until they are tender and golden brown, stirring occasionally.
7. Make the Gravy:
While the chicken is resting, prepare the gravy. In a saucepan, heat the chicken or vegetable broth over medium heat. In a separate bowl, mix the flour with a bit of water to create a smooth paste. Gradually whisk the flour mixture into the hot broth, stirring continuously until the gravy thickens. Season with salt and pepper to taste.
8. Rest the Chicken:
Once the chicken is done, remove it from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, resulting in a juicier chicken.
9. Serve:
Carve the roast chicken and serve it with the roasted vegetables and gravy on the side.
Enjoy your delicious roast dinner, a classic and comforting winter meal that’s perfect for sharing with family and friends.
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