There is nothing better than roasting chicken for lunch on Sundays or for a special treat for your family members, and if following my recipes, you'll get perfect results every time. When you cook your excellent roast chicken dinner, the fat will give them a delicious flavor.
Pre-heat the oven at 200C or 180C fan/gas 6. The butter should be melted in the saucepan and cook the shallots over extremely low heat until soft. Transfer the shallot to a bowl and let it cool.
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Then add the meat of the sausage. Remove the leaves from one sprig of thyme. Chop and add them to the bowl. Add the breadcrumbs and chopped parsley. Sprinkle with salt and pepper.
Place the entire chicken on a board, and place the stuffing into the cavity.
The potatoes should be cut into big pieces that are even in size and placed in a roasting tin that is large enough. Set a rack on the top.
Set your chicken in the rack Rub your skin in olive oil, and add seasoning. The chicken should cook for about 15 minutes, basting every now and then. When the potatoes are cooked, flip the potatoes around and transfer them to the pan.
Transfer the bird onto a plate, wrap it loosely with foil and allow to rest in a warm area for 15 minutes prior to carving.
The oven should be set to 220C/200C Fan/Gas 7, and then return potato slices to the oven but this only without the rack to cook for 5-10 mins or until they are crisp.
The chicken should be cut into pieces. Make the gravy, and serve it with roast potatoes, chicken garnished with thyme and peas.