Roast chicken and vegetables

What you need

• whole chicken: about 400 g per adult

Potatoes, butternut, onion, herbs, gravy

Method

1. 1Rub the chicken with oil, salt, pepper and herbs, and put a lemon or onion inside.
2. 2Put it on a bed of potatoes, butternut and onion chunks in a roasting pan.
3. 3Roast at 190 °C for about 20 minutes per 500 g plus 20 minutes, until 74 °C in the thickest part of the thigh and the juices run clear.
4. 4Rest 10 minutes, make gravy from the pan juices, and carve.