Simple Roast Chicken Recipe

Position rack in the center of the oven and preheat the oven to 220°C (200°C fan-forced).

Place chicken on a large heavy rimmed baking tray. Rub 2 tbs of grapeseed oil all over the chicken and season it generously with salt and pepper.

In a medium bowl, toss potatoes with 1 tbs grapeseed oil to coat. Season potatoes with salt and pepper and place them around the chicken.

Roast for 55 minutes, or until the thickest part of the chicken thighs all reach 71°C and juices run clear when pierced. Make sure the potatoes are tender but crisp on the outside, too. Transfer both the chicken and potatoes to a platter and let them rest for 10 minutes before serving.

Meanwhile, pour pan drippings into a small liquid measuring cup. Spoon off fat from the drippings, reserving 1 tbs of fat. In a small heavy saucepan, heat the reserved fat over medium-high heat. Whisk in flour using your Beat Blitz whisk on low speed. Continue whisking for 1 minute to cook the flour through. Whisk in pan drippings, stock, and any juices that have accumulated on the platter. Simmer, whisking, for 2 minutes, or until the gravy thickens slightly. Season with salt and pepper.

Using your Cordless Carve electic carving knife with the shorter carving blade, carve the chicken, using the carving fork to keep stable. Serve with potatoes and gravy.