Easy roast chicken with stuffing and veg

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Heat a roasting tin in the oven for 10 minutes. Make the stuffing by mixing the breadcrumbs, Cheddar, herbs and melted butter in a large bowl. Season well.
2. Using a sharp knife, cut through the skin between the chicken’s body and the leg to expose the leg joint. Bend the leg away from the body until the bone pops out of the socket. Cut through the exposed socket to fully detach the leg. Cut into 2 pieces – thigh and drumstick – through the joint. Repeat for the other leg.
3. Place a handful of stuffing into the chicken’s neck (the hole at the wing end). Fold the skin back over, securing it under the chicken with cocktail sticks. Roll the remaining stuffing into balls and set aside. Wash your hands.
4. Remove the roasting tin from the oven. Carefully add most of the oil with the potatoes, carrots and parsnips, stirring to coat. Return the tin to the oven for 15 minutes, turning over the veg halfway through.
5. Add the onion, chicken (breast-side up), thighs and drumsticks to the tin, drizzle with the remaining oil, season and return to the oven. Cook for 50 minutes, then push the point of a knife into the thickest part of the chicken thigh. If the juices run clear (rather than pink), it’s done. If not, return it to the oven for a few more minutes, then test again.
6. Remove the tin from the oven. Move the chicken to a big warm plate, cover with foil, then leave to rest for 10 minutes. Return the veg to the oven for 10 minutes until golden.
7. Remove the roasting tin from the oven, then transfer the veg to a bowl with a slotted spoon. Keep warm. Put the tin on the hob over a medium heat, stir in the flour for 1 minute. Still stirring, add the stock bit by bit, then the gravy granules. Bring to a boil and bubble until thickened. Serve with the chicken and roasted veg.