There's really not much to making a clean tasting & looking roasted chicken dinner other than a few basic steps of flavoring, ...

While the chicken is resting, make the gravy. Place the roasting tin over ... After 25 minutes remove the tin foil and roast for 10 minutes more until the skin is golden. Carefully remove the ...

Forget the oven — this is something special. I paired mine with eggplant puree, crispy zucchini, roasted potatoes and a rich, ...

Taste and correct seasoning, serve in a hot gravy boat. Pop the chicken onto a nice carving dish surrounded by crispy roast potatoes and vegetables and a few sprigs of flat parsley. Arm yourself ...

Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the ...

STEP 1: Toss the onion and garlic into the bottom of your slow cooker. They’ll melt down under the chicken and make the most ...

Place in a roasting tin and roast for 50 minutes ... then transfer to kitchen paper to drain. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce ...

Few things are better than the rich, crispy taste of roasted chicken. Throw some root vegetables into the mix, slather on gravy and you have a full Sunday dinner ready for the crew with leftover ...

It’s Ina Garten. It’s a roast chicken. It’s perfect.

Bring to the boil then simmer for several minutes. Serve the chicken with the gravy and the stuffing spooned out. Roast potatoes are a must. Peel the potatoes and cut them into large chunks.

I paired mine with eggplant puree, crispy zucchini, roasted potatoes and a rich, well-seasoned gravy. But even if you just serve the chicken as-is, you’ll be happy. I guarantee it. Leftovers?