Oregano Roast Chicken, Crispy Potatoes and Gravy

Meanwhile, peel and chop the potatoes into 4cm chunks, then add to the pan of boiling water and cook for 7-8 mins or until the edges are soft.

When ready, drain in a colander and sprinkle on half the flour (see pantry for amount). Shake to fluff up the potatoes, then carefully add them to the deep baking tray, turning in the hot oil.

Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.

Give the pan a quick clean. 

While everything cooks, peel and grate the garlic (or use a garlic press). 

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim the bottom 2cm from the asparagus and discard.

Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the Serrano ham and fry until lightly crispy, 2-3 mins.

Once crispy, transfer to a plate covered in kitchen paper. Set aside.

Put the (now empty) saucepan on medium-high heat and add two thirds of the butter.

Melt the butter gently, then stir in the remaining flour (see pantry for amount). 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. Remove from the heat.

When the chicken has 10 mins cooking time remaining, melt the remaining butter in the (now empty) frying pan on medium heat. 

Add the garlic, carrots, sugar and water for the carrots (see pantry for both amounts) and bring to the boil. Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins.

Remove the lid and cook until the liquid has evaporated and the carrots are glazed, 3-4 mins. Stir occasionally. Season with salt and pepper.

Once the chicken is cooked, cover it loosely with foil and set aside to rest for 10-15 mins.

While it rests, roast the asparagus on the middle shelf until tender, 10-12 mins.