Roast Chicken Dinner. A modern take on a British Classic: a Lemon and Garlic roast chicken with all the trimmings including classic Yorkshire Puddings. Whole Chicken Dinner In The Dutch Oven. The first hour of cooking the Dutch oven will be closed, cooking the chicken until tender and juicy.

Most roast chicken recipes call for a shallow roasting pan fitted with a rack to elevate the bird. Learn how to roast chicken with our step by step video on how to make an easy roast chicken recipe seasoned simply with lemon and thyme. Note: Nutritional analysis based on roast chicken with stuffing, garlic roast vegetables and healthy gravy. You can have Roast Chicken Dinner using 16 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Roast Chicken Dinner

It's 1 of whole chicken.
You need 1 bunch of sage.
It's 2 of stems rosemary.
It's 1 bunch of thyme.
You need of Pam spray.
It's 2-3 of potatoes, chunked.
Prepare 2 of large carrots, chunked.
You need 1 of large onion, sliced.
It's 4-5 cloves of garlic, smashed.
It's 1 of lemon.
You need 2 Tbsp of grainy mustard.
It's 1 Tbsp of parsley, minced.
Prepare 2 cups of chicken stock.
Prepare 1 of Bou roasted garlic cube.
Prepare 2 Tbsp of flour.
Prepare of Salt and pepper.

A good roast chicken is one of the best things you can put in your mouth. Enjoy the BEST EVER Sunday roast chicken dinner. Everyone's favourite roast dinner served with roast potatoes, stuffing, carrots and parsnips. There's no law that says roast chicken is just for Sunday lunch.

Roast Chicken Dinner step by step

Begin by drying the chicken. Place the chicken on a wad of paper towels to dry the bottom. Dry the top with extra paper towels..
Preheat oven or grill to 450F.
Heavily salt the interior of the bird..
Set aside one sprig of rosemary and a few sprigs of thyme. Stuff the remaining rosemary, thyme, and sage into the birds cavity..
Begin trussing the bird by cutting a 8-10 ft length of butcher's twine. Lay the twine out horizontal to you and place the bird breast side away from you on the twine..
Wrap the twine up to the birds arm pits.
Pull the neck skin over the breast and cross the twine over the pulled skin to keep it in place..
Pull the twine over the wings and down toward the legs. Cross the string over under the point of the crown..
Pull the crossed twine tight. My wings slipped out here taking photos. Keep them tucked..
Wrap the taught twine under and back around the legs. When you pull this it will cinch the legs out to cook up crispy..
Cross the twine one more time and cinch the legs so they jut out..
With the twine held tight, flip the bird.
Tie the truss off by looping the twine 3 times over and pulling tight. Make a knot and cut the twine. Your bird is ready..
Give the bird a light spray with pam. I like this more than oil because its light and consistent. Heavily salt and pepper the bird. Theres a time for lots of spices... this is not that time. You're trying to make a crispy savory chicken and you want that chicken to shine..
Place the chicken on a large shallow pan or over indirect heat on the grill with a pan underneath to catch drippings. Set a timer for 40 min..
Combine the potatoes, carrots, onions, garlic, reserved herbs, 2 Tbsp mustard, juice of lemon, salt, pepper and 2 Tbsp of oil or your favorite fat ina shallow pan. I used bacon fat. Feel free to add any extra veggies you have in the fridge. I had some cherry tomatoes and a small eggplant..
At 40 min place the veggies into the oven. Check the bird..
Continue roasting the bird until 161F. About 1 hour and 30 min total. Toss the veggies while cooking a few times to coat juices..
Strain the reserved juices from the chicken pan. Add the separated fat to a small sauce pan over medium heat. Add the flour to make a roux. Whisk the roux for 3 min. Add the remaining chicken juices along with the stock and garlic cube. Bring to a simmer to thicken and then season with salt, pepper and parsley.
Plate the chicken on a bed of the roasted vegetables and pour a ladle of gravy over top of it all..

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