Savory Roast Chicken Dinner with Roasted Vegetables Delight

Delectable English Roast Chicken Dinner

Step into the heart of English countryside cooking with this beautifully balanced Roast Chicken Dinner. Perfectly seasoned with Northern European herbs, this meal brings together the succulent taste of roast chicken with the earthy, robust flavors of roasted vegetables. Delight in the harmonious blend of classic English staples, all while enjoying the comfort of a traditional, home-cooked meal.

Serves: 4, Difficulty: Intermediate

Ingredients

• 1.2 kg chicken
• 500 g Brussels sprouts, halved
• 4 medium potatoes, peeled and quartered
• 300 g red cabbage, shredded
• 3 medium parsnips, peeled and quartered
• 2 medium onions, peeled and quartered
• 4 tbsp gravy granules
• 200 ml milk
• 2 tbsp plain flour
• 3 tbsp olive oil
• 1 tbsp butter
• 1 tbsp Dijon mustard
• 1 tbsp vinegar
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp salt
• 1 tsp black pepper

Method

• Preheat the oven to 200°C.
• Rub the chicken with olive oil, salt, pepper, thyme, and rosemary. Place in a roasting pan.
• Arrange the potatoes, parsnips, and onions around the chicken. Drizzle with olive oil, salt, and pepper.
• Roast in the oven for 1 hour, basting the chicken occasionally with the pan juices.
• After 1 hour, add the Brussels sprouts to the roasting pan. Continue to roast for 20 minutes or until the chicken is fully cooked and the vegetables are tender.
• In a saucepan, heat the shredded red cabbage with 1 tbsp butter, 1 tbsp vinegar, salt, and pepper. Cook until softened, about 15 minutes.
• In a separate saucepan, combine 200 ml milk with 2 tbsp plain flour and 4 tbsp gravy granules. Cook, whisking continuously, until the gravy thickens.
• Remove the chicken and vegetables from the oven. Let the chicken rest for 10 minutes before carving.
• Arrange the chicken and roasted vegetables on a serving platter. Drizzle with the prepared gravy and serve with the cooked red cabbage.

Tips

• Ensure the chicken is patted dry before seasoning to achieve a crispy skin.
• For added flavor, stuff the chicken cavity with a halved onion, a few sprigs of thyme, and a quartered lemon.
• Let the chicken rest before carving to keep the juices inside the meat.

Nutritional Information