Delicious roasted chicken with a garlic and herb baste, cooked together with potatoes and carrots and finished off with a generous helping of Roast Chicken Gravy.
Pre-heat the oven to 190°C, 375°F, Gas Mark 5. In a bowl, beat together the butter, Mixed Herbs and Garlic. Carefully lift the skin up from the breast of the bird and spread ¾ of the mixture under the skin. Pre-heat a non-stick roasting tin in the oven.
Scatter the potatoes over the base of the hot roasting tin. Add a little oil if you wish and shake the pan. Place the chicken on top. Roast for 45 minutes.
Remove the tin from the oven and turn the potatoes. Spread the remaining garlic and herb mixture over the surface of the chicken and add the carrots and onions to the roasting tin. Roast for 45 minutes, basting the chicken with the juices occasionally.
Remove the chicken from the oven and cover with foil and a clean tea towel and leave to rest for 10 minutes. Return the roasting tin to the oven and cook the vegetables for a further 10 minutes. Meanwhile, make up the gravy according to the packet instructions and serve with the chicken and potatoes.