2kg large whole chicken
¾ lemon, cut into quarters
2 celery stalks, cut in half
1 garlic clove, crushed
salt & pepper to season
1tsp of your favourite dried herbs e.g. oregano, thyme, mixed herbs
drizzle of oil
1kg baby potatoes
¾ head of sweetheart cabbage, finely sliced
2tsp cornstarch or plain flour
Place the chicken into a large roasting tin or oven-proof dish.
Place the celery stalks, garlic clove and lemon halves into the cavity.
Season the chicken with the dried herbs and a generous sprinkling of salt & black pepper. Drizzle with a little oil and place on a low shelf in a preheated oven at 200C/180C fan for 1 hour and 45 to 1 hour 50 minutes.
Baste the chicken every 30 minutes, and while it’s cooking, prepare the vegetables. Scrub and boil the baby potatoes in salted water according to preference. Set aside.
Once the chicken is cooked, remove it from the oven and leave it to rest for 5 to 10 minutes on a serving platter.
You can place the cooked potatoes in the switched-off oven to warm them through before serving.
Whilst the chicken is resting, add the sweetheart cabbage to a large non-stick pan with a little water, 1 tbsp butter and season with salt & pepper. Cook for a few minutes until tender.
For a quick gravy, in a small mug or cup add a little flour or cornstarch to a few tablespoons of water. Stir until well mixed through and then add to the remaining juices in the roasting tin - bring up to a low heat and cook for a few minutes or two. You can pass the gravy through a sieve before serving if you like.
Serve the chicken with the baby potatoes, sweetheart cabbage and gravy.