Countdown Sunday
roast chicken
100 minutes
It would be rather sad to cook a roast dinner just for yourself so ask 3-5 friends over for this delicious chicken meal. Countdown cooking can be stressful so invite them over beforehand to help with the preparation.
Ingredients (serves 4)
One 1.5 kg chicken
12 medium-sized potatoes
8 carrots
500g of frozen peas
1 Chicken stock cube
1 tablespoon of mixed herbs
4 tablespoons of oil
Equipment
2 saucepans
Chopping board
Sharp Knife
Roasting tin/large ovenproof dish
Set countdown timer to 100 minutes
100: Turn oven to 190°C /375°F.
98: Unwrap chicken and put in a large ovenproof dish/roasting pan on worktop.
92: Pour two tablespoons of oil over the chicken, a couple of pinches of salt and pepper and a tablespoon of herbs.
90: Put the chicken in the middle of the oven.
88: Start peeling potatoes.
80: Finish peeling potatoes and cut to the size of ping-pong balls.
75: Open oven door and add another few glugs of oil to chicken. Close oven door.
70: Open oven door. Put potatoes all around the chicken.
40: Peel carrots but leave whole. Open oven door and spoon some hot juices over chicken and potatoes from bottom of tray.
30: Open oven door, add carrots on top of potatoes.
20: Put 500ml of water in a small saucepan and heat on high.
18: Add chicken stock cube to the water
13: Pour frozen peas into another saucepan. Add knob of butter, pinch of salt, 200ml of water and heat on medium-hot.
10: Open oven, take out chicken and put on a dinner plate and leave. Put potatoes and carrots back into oven for the last 10 minutes.
8: Stir peas. Stir chicken stock gravy.
4. Drain peas and pour into pudding bowl.
3: Set table with plates and cutlery.
2: Pour gravy into jug.
1: Remove potatoes and carrots from oven and serve.
0: Sunday chicken roast is ready for carving.