IPG's Roast Chicken Dinner
IPG's Roast Chicken Dinner

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, ipg's roast chicken dinner. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

IPG's Roast Chicken Dinner is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. IPG's Roast Chicken Dinner is something that I’ve loved my entire life. They are nice and they look wonderful.

A simple roast chicken is the perfect Sunday dinner. Tender, juicy roasted chicken has it all. A roasted chicken is so simple to prepare, make two and save the leftovers for these delicious shredded-chicken dinners — a simple meal that's perfect for weekdays.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ipg's roast chicken dinner using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make IPG's Roast Chicken Dinner:
  1. Make ready 1 pack stuffing (sainsbury's orange, cranberry and chestnut is yummy!)
  2. Get 1 head broccoli or 1 pack tenderstem broccoli
  3. Get 1 organic chicken, about 1.4 kg
  4. Take 2 large potatoes
  5. Take 2 carrots
  6. Make ready 2 tbsp plain flour
  7. Get 1 tsp red currant jelly
  8. Make ready 1 chicken stock cube
  9. Make ready 1/4 tsp gravy browning

The roasted chicken will also leave behind the most amazing pan juices in the roasting pan. Sunday Roast Chicken Dinner, a very easy to follow recipe with cook times and instructions for the chicken, gravy, roast potatoes and vegetable side dishes. No brining or messing around, effortless, juicy, and great tasting for sure. Serve as part of a hot dinner or have cold cuts!

Steps to make IPG's Roast Chicken Dinner:
  1. Pre-heat the oven to 180C. 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. Roast for 1 hr 45 mins. if using a lidded roaster, roast for the first hour with the lid on. If roasting without a lid, check the water level during roasting to make sure the tin doesn't dry out.
  2. Peel and chop the potatoes into roast sized chunks, and boil for about 10 minutes. 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. Place onto a tray, and roast for 45-60 mins.
  3. Slice the carrots length-wise, drizzle with a little oil and some black pepper, and roast for about 30 mins until soft. at the same time, prepare the stuffing according to packet instructions and bake for about 20 mins.
  4. Steam the broccoli for about 10 mins or until tender, then add a knob of butter, some salt and pepper.
  5. To make the gravy, heat a few tablespoons of oil or butter in a non-stick pan, and add 2 tbsp plain flour. cook, adding more oil or butter if necessary so that you have a fluid paste, for about 2 mins. Then, crumble in a chicken stock cube, and add any juices from the chicken or water gradually, until the desired consistency is reached. Add a tiny drop of gravy browning and stir in - add more until you get the colour you desire. Add a couple of turns of black pepper, and 1 tsp red currant jelly. Taste, and add more red currant jelly if it's still slightly sour.
  6. Serve all together with a nice glass of red!

Find roast chicken ideas, recipes & menus for all levels from Bon Appétit, where food and culture meet.. That roast chicken has so much more to give than one measly dinner. Roasted Chicken Thighs with Peppers & Potatoes My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make.

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