DINNER ROAST RECIPES

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub 1 tbsp of the oil over the chicken skin,then season. Put the potatoes, carrots, onion and broccoli in a small roasting tin with the thyme and bay leaf. Drizzle over the remaining oil, season well and toss together to coat everything. Sit the chicken breast on top and roast in the oven for 25-30 mins until it is cooked and the veg are tender.
• Remove the chicken, potatoes and broccoli from the roasting tin and set aside while you make the gravy. Set the tin on the hob over a high heat and add the stock. Bring to the boil, then simmer for a few mins. Add the plain flour and stir constantly to remove any lumps. Once the sauce has thickened, take off the heat.
• Slice the chicken breast into 3-4 pieces at an angle. Serve with the potatoes, broccoli, carrots and onion gravy.

Steps:

• Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
• Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.