Turn the chicken breast-side up, keep the wings tucked under ... if you want to make the gravy (see below). Turn, then baste with some of the juices and roast for 20 minutes on the other side.

Taste and correct seasoning, serve in a hot gravy boat. Pop the chicken onto a nice carving dish surrounded by crispy roast potatoes and vegetables and a few sprigs of flat parsley. Arm yourself ...

Tie the legs together with twine and tuck the wings under the chicken ... chicken with the gravy. Related: Ina Garten's Must-Make Mac and Cheese This truly was the perfect roast chicken and ...

Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the ...

Place the prepared chicken on top, sitting it between the wings and giblets ... Serve the gravy and bread sauce at the table, in sauceboats or small jugs. Roast for 20 minutes per lb (450 g ...

A roast chicken is a singularly British thing. Chickens have been roasted, and the remainders in the pan turned into gravy, since at least the 15th century, and of course during the Empire era ...

This simple roast turkey with giblet gravy will make your mouth water ... Rub remaining butter over the outside of the turkey (breast, legs, wings.) Drizzle all over the top of the turkey with olive ...

Jamie Oliver has shared his recipe for a "fool-proof" Christmas gravy, which you can tick off ... Add eight to fourteen chicken wings (depending on the size of your batch), making sure to chop ...