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1
Pre-heat the oven to 180C.
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2
place the chicken in a roasting tin, preferably with a lid but not essential, rub with a little oil, season with salt, black pepper and thyme, and add about 1 cm depth cold water into the bottom of the tin.
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3
Roast for 1 hr 45 mins.
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4
if using a lidded roaster, roast for the first hour with the lid on.
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5
If roasting without a lid, check the water level during roasting to make sure the tin doesn't dry out.
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6
Peel and chop the potatoes into roast sized chunks, and boil for about 10 minutes.
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7
Then drain, add a few tablespoons of oil or fat, and shake gently around the pan until the edges of the potatoes are fluffed up and the potatoes are coated evenly with oil.
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8
Place onto a tray, and roast for 45-60 mins.
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9
Slice the carrots length-wise, drizzle with a little oil and some black pepper, and roast for about 30 mins until soft.
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10
at the same time, prepare the stuffing according to packet instructions and bake for about 20 mins.
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11
Steam the broccoli for about 10 mins or until tender, then add a knob of butter, some salt and pepper.
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12
To make the gravy, heat a few tablespoons of oil or butter in a non-stick pan, and add 2 tbsp plain flour.
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13
cook, adding more oil or butter if necessary so that you have a fluid paste, for about 2 mins.
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14
Then, crumble in a chicken stock cube, and add any juices from the chicken or water gradually, until the desired consistency is reached.
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15
Add a tiny drop of gravy browning and stir in - add more until you get the colour you desire.
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16
Add a couple of turns of black pepper, and 1 tsp red currant jelly.
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17
Taste, and add more red currant jelly if it's still slightly sour.
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18
Serve all together with a nice glass of red!
