Everyday Roast Chicken

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out the fridge, open the packet and let it air

Boil a kettle

Chop the potatoes (skins on) into small bite-sized pieces

Add the potatoes and Chantenay carrots to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25 min or until starting to crisp

Meanwhile, peel and finely chop (or grate) the garlic

Trim and finely chop the spring onion[s]

Dissolve half the chicken stock mix (save the rest for later!) in 150ml [300ml] boiled water

Add a knob of butter to a large bowl with the chopped garlic, chopped spring onion, dried sage, panko breadcrumbs and chicken stock and stir it all together, then set aside to absorb – this is your stuffing mixture

Divide the stuffing mixture into 6 [12] stuffing balls and add them to a baking tray with the chicken breast portions

Drizzle the chicken with olive oil, season with a pinch of salt and pepper and put the tray in the oven for 15 min or until the chicken is cooked through (no pink meat!)

While the chicken is cooking, heat a small pan with a large knob of butter over a medium heat

Once melted, add 1/2 tbsp [1 tbsp] flour and cook for 30 secs, stirring to form a paste

Dissolve the remaining chicken stock mix in 250ml [450ml] boiled water and add to the pan with the Marmite

Bring to the boil over a high heat and cook for 5-6 min or until thickened – this is your gravy

Remove the tray of potatoes and Chantenay carrots from the oven and drizzle the honey over the carrots

Return the tray to the oven and cook for 3-4 min further until the potatoes are crisp and the carrots are tender – these are your roast potatoes and honey-roasted carrots

Wash the shredded spring greens then pat dry with kitchen paper

Heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the shredded spring greens and cook for 3-4 min or until tender with a bite

Season with a pinch of salt – these are your buttery greens