Take out the wishbone from the chicken. This is in the neck of the chicken at the bottom of the breast. To remove it, insert the tip of a sharp knife down either side of the bone and pull it out using your fingers.
Peel the onions and cut them into quarters. Put two quarters into the cavity of the chicken and the rest into an oven dish.
Peel the carrots, cut them into quarters and add to the oven dish.
Put the garlic cloves, lemon and thyme into the chicken cavity.
Rub the butter over the whole of the chicken and season with salt and pepper.
Put the chicken, on its side, on top of the vegetables in the oven dish. Put the dish into the oven, pre-heated to 180°C.
After 20 minutes, turn the chicken onto its other side then return it to the oven for another 20 minutes.
Now turn the chicken on its back and finish cooking in the oven for a further 40 minutes.
Put the Rooster Roast Potatoes onto a tray and cook in the oven, also at 180°C, until the potatoes are crisp, golden and hot in the middle. They should take about 20 minutes so time this for when you want to serve the chicken.
Take the chicken out of the oven, cover with foil and leave to rest for 15 minutes. You can use this time to make the bread sauce.
Return the chicken to the oven for 5 minutes before carving and serving with the chips and bread sauce.
Peel the onion and finely dice, then put it into a thick-bottomed pan along with the bay leaves and milk. Bring the milk slowly to the boil.
Cut the crusts off the bread and use a food processer to blitz the bread into breadcrumbs.
Once the milk is boiling, take it off the heat and stir in the breadcrumbs. Add the cream and adjust the seasoning with a little salt and pepper.
Save time on this family favourite by using our deliciously crisp and fluffy Rooster Roast Potatoes. Why wait till Sunday?
Preparation: 15 mins
Cooking: 60 mins
600g Rooster Roast Potatoes
1 whole chicken (around 1.5kg)
6 cloves of garlic
Handful of thyme
Half of a lemon
Half an onion
2 bay leaves
6 slices of white bread
50ml double cream