Roast Chicken Dinner?

Question

Im cooking a roast chicken dinner today for the first time and havent got a clue! I dont know how to cook the potatoes and veg! Can anyone give me some tips please?

Answer 1

http://www.epicurious.com/recipes/recipe_views/views/232787

Answer 2

Wash the chicken.Dry it .Make a paste with tarragon,butter crushed garlic(1 clove) and black pepper.Rub all over the chicken especially the breast.You can also rub some under the skin to keep it moist.Stuff the cavity with an onion and a lemon.Then roast according to the instructions on the label.
Do not roast potatoes around the bird as they need a hotter oven or they will be tough or raw in the middle.
Par boil potatoes.(maris pipers or king edwards) for 10 mins.Drain and shake the pan to roughen the edges.Put into really hot dripping or oil and baste with the fat.Roast at 220o for 35-40 mins turning half way.You will have delicious crunchy tatties .To check the chicken stab it in the thigh and when the juice has no blood in it it is cooked.If the breast is browning too much cover it with foil till done.

Answer 3

Peel potatoes and cut into approx 2" pieces. Par boil for 5 mins. Drain and holding the lid on the saucepan shake firmly to roughen up the edges. Heat 2-3tbs sunflower oil in the top of the oven until almost smoking. Add potatoes and roast for approximately 40mins or until crispy and cooked through. You may need to turn them once or twice.

Depends what veg you use, but generally speaking, if you want to boil them just peel, chop and put into boiling water and cook until tender. Alternatively, steam them if you have the equipment, or even roast them if you are going for something more mediterranean.

I assume you are confident about cooking the chicken? As a general guideline though, gas mark 6 oven, allow 20 mins per lb, plus another 20 mins. Poke a sharp knife or skewer into the fleshiest part and it is cooked when the juices run clear. Allow the bird to stand for about 15 minutes before starting to carve.
Before putting the bird in the oven, try rubbing some oil and salt over the skin to make it nice and crispy, and if you have a lemon, insert it into the cavity for a nice flavour.

Good luck, I shall be keeping my fingers crossed for you!

Answer 4

Roast chicken:
Clean it properly then rub oil over it before cooking. For something different squeeze some fresh lemon juice over the top and add freshly ground black pepper before roasting. Don't worry yourself by stuffing the chicken, just use Paxo (rolled into balls and roasted with the chicken and spuds).

Roast spuds:
Boil in some water for 10-15 mins then drain. Put them back into the pan and pour in some oil. Stick the lid back on and give it a shake, making sure that the oil covers the potatoes. By shaking it you are breaking the surface up so that when they will goes crispy when you roast them. Roast them in the same pan as the chicken (they will need about an hour), spinkle some rosemary over them beforehand - this will make the spuds smell gorgeous and will impress your guests!

Answer 5

The easiest thing to do is put everything together in a big roaster. Put the chicken in and season it. Pour about a cup and a half of water in the bottom of the pan. Peel and cut in large chunks potatoes, carrots and onions. Salt and pepper them. Put the lid on the roaster. Put in oven at 400 degrees for about an hour and a half. Check it at about 45 min, and baste - collect some juices from the bottom of the pan and pour over the chicken and veggies. Once done, remove veggies and chicken. Strain the juices from the roaster into a small pot, and make gravy. Add a salad or pickles and you have a full meal deal!

Answer 6

Firstly take the chicken out of the wrapper and place it in a baking tray breast side down, pour over a little cooking oil (not olive) place tinfoil over it and stick it in the oven at around 200c For 2-3 hours peel chop and par-boil the spuds in salted water for about 15 minutes place a tray of oil (not olive) into the oven wait for it to heat up then add the spuds to the oil leave to cook basting occasionally, prepare the veg about 20 minutes from the end of cooking the chicken boil some water with a few pinches of salt when the waters boiling chuck your veg in for aprox 10 minutes get the chicken out leave it to rest for a few minutes remove the spuds drain the veg plate up eat.

Get some gravy granules add hot water stir for a minute done.

Answer 7

Best way is to put chicken (after you clean it, remove giblets, and cut off parsons nose and then salt and pepper it on and inside it) on the oven shelf with a roasting pan underneath to catch all juices for about 1 1/12 hours. Par boil you potaotes and when chicken is done put them in the pan with chicken juices to brown for about 1/2 hour. Put veg is boiling salted water for a few minutes (depending on what veg you use) do not over cook. If you want gravy it is probably best for now that you use instant rather than make your own. Hope it turns out.

Answer 8

One of my favorite ways is to lift up the skin on the chicken breast and place a few pats of butter. Season the chicken with Cajun seasoning , pepper and a little garlic powder and sometimes I sprinkle some lemon pepper to. If you do not have Cajun seasoning just use season salt. You can either cook the potatoes and vegetables in the pan with the chicken or separate. Peel Potatoes and slice in half , rub with oil , peel carrots and slice into 2 inch pieces and place them all in the pan with the chicken and bake for about l hour on 350 degrees or until the chicken is nice and brown.

Answer 9

Make sure you clean the chicken thoughouly, clean out the giblits and kidneys, cut off the parsons nose, and any excess fat/skin, stuff with a lemon, salt and black pepper, a little oil, wrap in foil and cook for 20minutes per pound, plus 20 minutes, take off foil, give another 10-15 minutes on high to colour. Boil potatoes and Carrots, parsnips, etc, for about 10-15 minutes, put in a heated tin, drizzle with a little oil, again salt and black pepper and roast for about an hour. For the gravy, drain off the fat from the chicken juice, get some stock, put the pan on the stove with the yummy bits from the bird, boil, add stock, simmer for a couple of minutes and serve.. Paxo.....if your english, just boil water, put contents in a dish, add water, fluff up, put a little oil on top, roast for about 45mins. Enjoy

Answer 10

To make roast potatoes, cut the potato in chunks, I usually quarter them, you do not need to peel them. I then drizzle them with olive oil and salt and pepper and sometimes I add some Jamaican spice to make them more tasty. I then put them in a metal baking tray that has been heated in the oven and I cook them for around 40 minutes on a medium heat, around 190 degrees. You don't say what veggies you are doing, but whatever you are doing, don't over cook them, most things cook in less than 5 minutes.

Answer 11

Wash your chicken well, rub oil over it and then season with salt and peppper. Bake breast side up in a 350 oven for about an hour to an hour and half depending on it's size. You can also cook some potatoes along side it in the same pan. As for the other veggies, anything goes! Good Luck!