Christmas Rosemary Roast Chicken and Gravy

Discard the string holding the chicken legs together. Transfer the chicken to a baking tray and rub the rosemary oil all over the skin. Roast on the middle shelf of your oven for 60/75 mins, depending on size. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, add the potatoes and parsnips to the pan of boiling water and cook for 7-8 mins or until the edges are soft. Drain them both in a colander and sprinkle on half the flour (see pantry for amount). Shake to fluff up the veg.

Carefully add your parnsips and potatoes to the hot baking tray, turning in the oil. Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

When the chicken has 25-30 mins left, add the carrots to the same tray. Toss in the juices, then season with salt and pepper and cook for the remaining time until tender, 25-30 mins.

Meanwhile, pop a small saucepan on medium-high heat and add the butter (see pantry for amount). Melt gently, then stir in the remaining flour. Continue to stir until combined, you've made a roux!

Cook, stirring, until the roux is a medium brown colour, 3-4 mins. Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins.

When the chicken has 10 mins left, trim the Brussels sprouts and cut into quarters.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the bacon lardons and sprouts. Stir-fry until golden and tender, 7-8 mins.

Season with salt and pepper, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.