Sundays are all about roast dinners in our house, whether it’s chicken, pork, beef or lamb, but we tend to have different vegetables depending on our meat, but there will always be yorkshire puddings….

Ingredients:

• Whole Chicken
• Vegetable oil
• Herbes de provence

Top tip: Don’t use sunflower oil, you’ll find that your potatoes will burn

Method:

• Preheat the oven to 180ºc.  Heat a roasting dish in the oven for 10mins.
• Remove the dish from the oven, place the whole chicken in the dish, drizzle the oil over the chicken and then cover with herbs de provence.
• Place in the oven according to the packets instructions.
• When cooked and the juices run clear, leave to rest for around 10mins.
• Carve and serve.