Simple Roast Chicken

• Preheat the oven to 220°C Gas 7.
• Season the bird inside and out with salt and pepper.
• Place the veg into a baking tray and pop the chicken on top.
• Drizzle with a little oil.
• Cook the chicken in the preheated oven for about 20 minutes to colour, then loosely cover with foil, reduce the temperature to 180C, and cook for a further 35-40 minutes, or until cooked through.
• Keep an eye on the chicken and regularly baste it with the juices.
• When the chicken is cooked, test by inserting a knife into the thigh; the leg will be juicy and the juices will be clear.
• Once cooked, carefully remove from the oven and let rest, covered, for 15 minutes, then make the gravy.

For the Gravy

• Tip all the veg and juices into a saucepan and gently cook, with a little sage, then spoon off most of the fat.
• Add a little flour and mix well; add the water and stock cube, bring to a simmer and cook for 10 minutes, then strain off.
• Serve with the chicken.