Roast Chicken Recipe

• 1 Whole Chicken of about 3lbs.
• 1 Lemon cut in four lengthways
• 2 large air-dried chillis (or any chillis will do).
• 6 Cloves of garlic (skin on and bashed).
• 1 Each - large sprig of rosemary and thyme
• 10 Medium potatoes.
• 8 Medium carrots.
• Right - first peel the potatoes, scrape the carrots and leave to one side.
• Put a large pan of water on the heat (big enough to take the whole chicken) and bring it to the boil.
• Now - season the chicken inside with salt and black pepper.
• Stuff the cavity with your garlic, herbs lemon quarters (squeezing them inside the cavity first) and chillis.
• Then close up the skin using a wooden skewer or a cocktail stick.
• Now the exciting bit - plunge the bird into the boiling water - for five minutes - turning it over and over.
• Let it dry - either by hanging from a hook or placing on some absorbent kitchen paper for 30 minutes
• Meanwhile bring your potatoes to the boil and parpoil for five minutes. Remove from the heat - drain and leave them covered in their pan.
• Paint your bird with olive oil - season with salt and black pepper and place it in the oven on a large roasting tin at 350ºf/175ºc for thirty minutes.
• Toss your potatoes in olive oil and add them and the carrots to the roasting tin.
• Cook for a further 30 minutes - turning the vegetables once.
• Add a little water if necessary and cook for a further 15 minutes.
• Remove from the oven and arrange the chicken and vegetables on a serving dish.
• Make the gravy by deglazing the roasting tin with some water and thickening with a little slaked corn starch (Cornflour).