One Pot Roast Chicken Dinner
750 g potatoes, unpeeled, cut into chunks
2 shallots, quartered or onion cut into chunks
1 tbsp. olive oil
1 lemon cut into wedges
2 tbsp. honey
2 garlic cloves, crushed
1 tbsp. thyme leaves
2 tbsp. wholegrain mustard
50 g (2oz) butter, softened
1 kg (3lb) whole chicken
250 g (9oz) baby carrots / roughly chopped carrots
200 g (7oz) frozen peas
Preheat the oven to 200°C (180°C fan) mark 6. Cut any larger potatoes in half and toss in 1 tbsp olive oil with the shallots. Season well with salt and pepper and tip onto a large roasting tin.
In a small bowl, zest and juice the lemon and mix in the honey, garlic, thyme leaves and mustard. Season well and mix in the butter. Put the squeezed lemon halves into the cavity of the chicken and rub the butter mixture all over the chicken, making sure to get as much under the skin as possible.
Make a space in the middle of the roasting tin and put the chicken there. Cook in the oven for 20 minutes or until evenly browned, before turning the heat down to 180°C (160°C fan) mark 4. Cook for another hour, basting every so often. Scatter the carrots around the chicken for the final half hour of cooking. Add the peas for the last 15 minutes of cooking.
Remove the chicken to a plate and cover with tin foil to rest. Carve and divide amongst plates along with the vegetables.