I think great home cooking begins and ends with a good Roast Chicken on a Sunday afternoon with family. When I was growing up, the Sunday roast was an important part of the weekly routine- it was the ceremonious ending to a weekend well spent, and made way for the week ahead. I have dreams of mum’s tender chicken, rich gravy, roast spuds and carrots!
8-10 garlic cloves, peeled
4 thyme sprigs, leaves removed and chopped
100g butter, softened
1.6kg free range chicken
2 onions, quartered
Sea salt and freshly ground black pepper
For the gravy:
2 tbsp plain flour
125ml white wine
250ml chicken stock
For the potatoes:
1.5kg rooster potatoes, peeled and quartered if large
5 tbsp rapeseed oil
Sea salt and freshly ground black pepper
For the carrots and peas:
500g carrots, cut into 2cm diagonal slices
1ooml water
50g butter
2 tsp sugar
200g frozen peas
Small handful flat leaf parsley, chopped
Sea salt and freshly ground black pepper