Follow these steps for perfect results
roasting chicken
potatoes
peeled and quartered
margarine
for the mash
skim milk
for the mash
frozen peas
Place chicken in an oven bag.
Roast in the oven at suitable temperature (approximately 375F) for about 1 1/2 hours until cooked.
Peel the potatoes and cut into quarters.
Add a dash of salt to the potatoes.
Cook the potatoes until tender, approximately 15-20 minutes.
Drain the potatoes.
Mash the potatoes together with margarine and skim milk.
Place frozen peas in a pot.
Cover the peas with water and add a dash of salt.
Cook the peas for approximately 15 minutes.
Cut the roasted chicken into 4-6 pieces.
Serve the chicken with the mashed potatoes and peas.
Expert advice for the best results
Add herbs like thyme or rosemary to the chicken for extra flavor.
Use a meat thermometer to ensure the chicken is cooked through.
For a creamier mash, add a knob of butter at the end.
Season peas with pepper or mint for extra flavour
Everything you need to know before you start
20 minutes
The mashed potatoes can be made ahead of time and reheated.
Arrange chicken pieces on a plate with a generous scoop of mashed potatoes and peas on the side.
Serve with a side of gravy.
Accompany with a green salad.
A good crusty loaf of bread
Light-bodied red wine that complements the chicken.
A balanced beer that won't overpower the flavors.
Discover the story behind this recipe
A traditional Sunday roast dinner.
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