Ingredients:

  • 1.8kg whole chicken
  • 50g unsalted butter, softened
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed
  • 1 bunch fresh thyme and rosemary
  • 1 whole lemon, halved
  • 1 tbsp sea salt flakes
  • 1 tsp cracked black pepper
  • 1.5kg King Edward or Maris Piper potatoes
  • 100g beef dripping
  • 1 tsp semolina
  • 500g carrots and parsnips, peeled and halved
  • 2 tbsp clear honey
  • 1 tbsp plain flour
  • 500ml high-quality chicken stock
  • 100ml dry white wine

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. Pat the 1.8kg chicken dry with paper towels.
  3. Stuff the lemon halves and half the herbs into the cavity.
  4. Rub the 50g butter under the breast skin and over the legs, then season heavily with sea salt and pepper.
  5. Place the chicken in a large roasting tin and roast for 1 hours 15 mins.
  6. While the chicken cooks, parboil the 1.5kg potatoes in salted water for 8 minutes. They should be tender on the outside but firm in the middle.
  7. Drain the potatoes and shake them vigorously in the colander with 1 tsp semolina until the edges are scuffed and fuzzy.
  8. Add the 100g beef dripping to a separate tray and heat in the oven for 10 minutes until it is shimmering and slightly smoking.
  9. Carefully drop the potatoes into the hot fat and roast for 50 minutes, turning once.
  10. Toss the carrots and parsnips with honey and oil, roasting them alongside the potatoes for the final 30 minutes.
  11. Remove the chicken when the internal temp hits 165°F and let it rest on a board for 20 minutes.
  12. Make the gravy by whisking 1 tbsp flour into the chicken roasting juices, adding 100ml wine, then 500ml stock, simmering until velvety and thick.