1. Preheat your oven to 190°C, or 180°C for a fan oven. Start by rubbing your chicken with a little oil before seasoning with your herbs and spices. Spread evenly over the chicken and place in the oven. Work at an hour per kilo for cooking times.
2. Next, put your potatoes on to boil for around 10 minutes before draining. Once done, add to the roasting dish with the chicken for around 50 minutes – this will help to soak up all the flavour. For mashed potato, add butter and milk for a creamy touch before seasoning and mashing. Skin on or skin off, you decide.
3. To prepare your stuffing mixture, mix together with boiling water and leave to set. Dependent on how you want your stuffing, either spread flat in a dish or ball up for individual portions. Put in the oven to cook with around 30 minutes left on the chicken.
4. For the veg, add all your chosen greens to boiling water for around 10 minutes, longer for a softer taste and shorter for a crunchier texture. Once complete, leave to one side and start the gravy. For a quick time-saver, pick up some gravy granules and follow the measurements on the packet, adding to boiling water and stirring. Add the juices from the meat once the chicken is done for extra flavour, and so no one can tell the difference! Finally, add the Yorkshire puddings with 6-10 minutes to go until their slightly crisp but still soft on the bottom.
5. Once done, carve the chicken, pile all your veg on the plate, and cover in gravy. One perfect roast chicken is served!
Forgotten to pick up the gravy granules? Left the spuds off your shopping list? Buy those last few neglected items from your local SPAR and get cooking.