So for Sunday lunch I cooked a simple roast chicken. I took a carrot and sliced it lengthways before placing the chicken on top. I took some halves of garlic and fresh parsley which I placed inside the chicken. Then I added some olive oil.
This was placed in a hot oven for ten minutes and then roasted in a medium oven for another forty minutes.
I then added to the roasting pan: onion, pepper, mushrooms and courgette. The chicken was then cooked for another forty minutes or until the juices run clear.
Allow to stand for 10-15 minutes and then carve and serve. During this time, after draining any juices from the roasting pan, I finish off the stuff I put in the oven, turning the temperature up a bit.
As well as the roasted vegetables, I also served the chicken with roasted potatoes and steamed green vegetables.