Ingredients

• 1 large family sized roast chicken
• Olive oil spray
• Fresh thyme
• 1kg potatoes, peeled and chopped into large chunks
• 4 carrots, peeled and chopped into large chunks
• 4-6 whole onions, peeled and trimmed
• 2 cups of frozen peas
• 2 chicken Oxos
• 1 tablespoon of plain flour
• Salt and pepper

Instructions

1. 1. Preheat oven to 180 degrees Celsius. Place chicken on a metal cooking rack or trivet on a deep baking tray and sprinkle with fresh thyme. Spray thyme with oil so it doesn’t burn while cooking.
2. 2. Cook chicken for recommended time on packaging
3. 3. With approximately 1½ hours until the chicken is ready, place potatoes, carrots and onions on another baking tray and place in the oven, turning once after 45 minutes.
4. 4. When the chicken is ready, take it out of the oven and place on a plate under foil to rest. Put the oven tray with ½ cup of baking juices onto a hotplate on medium high. Dissolve chicken Oxos in 500mls of hot water. Place 1 heaped tablespoon of flour into the baking dish and stir to cook the flour and scrape up some of the sticky juices. Slowly add the chicken stock a little at a time, all the while deglazing the pan and constantly stirring. Season with salt and pepper and allow to simmer gently.
5. 5. Steam or boil the peas and place on the plates with divided chicken, roasted potatoes, sticky roasted carrots and sweet roasted onion. Pour gravy into a jug and serve.