For the best results when roasting a chicken, an expert recommends paying close attention to the precise type of chicken that ...

Roast chicken, richly flavoured with a generous amount of garlic, sage and smoked paprika, carved and served with ...

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.

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 ...

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 ...

After 25 minutes remove the tin foil and roast for 10 minutes more until ... covered loosely in foil for 15-20 minutes. While the chicken is resting, make the gravy. Place the roasting tin over ...