One tray roast chicken

Directions

1. Turn your oven on to 180°c fan forced or 200°c with no fan

2. Next, rub oil over the chicken and season with salt
3. Place it in the centre of your tray. Cut the potatoes in half and place around the chicken with the carrots and peppers.
4. Season the veg with salt and drizzle with oil
5. Place into the oven and check every 15 minutes. Don’t be afraid to pull the veg out if it’s ready and then you can pop it back into the oven to heat it again if needed
6. Once the chicken is cooked through (70°c internal temp), remove from the oven and set aside to rest
7. While the chicken is resting, it’s time to make the gravy. Start by pouring all the fat and juices from the tray into a medium pot
8. Then place the chicken roasting dish onto the heat and once it’s hot, pour over 200ml of the stock and use a spatula to remove all the bits from the bottom
9. Add the flour to the pot and over medium heat, whisk this for 3-4 minutes
10. Add the rest of the chicken stock to the pot and add the juices from the tray as well. Whisk well and cook for 6-7 minutes, stirring often
11. Finish with the fresh tarragon and serve next to your roast chicken and vegetables.