Simple Way to Make Quick IPG's Roast Chicken Dinner

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ipg's roast chicken dinner. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

IPG's Roast Chicken Dinner is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. IPG's Roast Chicken Dinner is something which I have loved my whole life.

Place the onions, carrots, and fennel in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top. A traditional Sunday Roast dinner would usually be made up of a joint of meat, whether it be a whole chicken, leg of lamb, joint of beef or pork, along with roast potatoes, Yorkshire Puddings, a selection of vegetables, and gravy. A roast chicken dinner that's ideal for dinner parties.

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

The ingredients needed to make IPG's Roast Chicken Dinner:

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

Arrange dollops of the remaining margarine around the chicken's exterior. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Citrus-Herb Roast Chicken This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal.

Instructions 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!

Citrus-Herb Roast Chicken This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. Rotisserie chicken makes it easy to get a main course on the table in a flash. But you don't have to serve the chicken as it comes.

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