Ingredients

1 medium chicken

1 large potato

small bunch thyme

FOR GRAVY

1 tbsp cornflour, mixed with a little water

250ml chicken stock

a splash of white wine

Method

Preheat the oven to 190 degrees.

Season the cavity of the chicken.

Place a peeled potato inside the chicken to keep the chicken moist.

Place the roasting chicken in a large ovenproof dish.

Smother the breast and legs all over with the butter and season.

Cover and place in the oven for about 1 hr 30 minutes.

Check that the chicken is thoroughly cooked.

Take the chicken from the dish and leave to rest for 15 minutes.

GRAVY

Make the gravy whilst the chicken is resting.

Add a splash of white wine to the dish and mix all the juice and bits from the bottom.

Pour into your gravy pan, add the stock and cornflour, stirring all the time, until the gravy has thickened.

Season and simmer for 2-3 minutes.

Serve with roast potatoes and seasonal vegetables.

Cooks Comments and Tips

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