Prepare the oven and the chicken

• Preheat the oven to 200 °C.
• Season the chicken all over with salt, pepper and a little oil.
• Place the chicken in a baking tray.

Roast the chicken

• Roast the chicken until the skin is golden and the juices run clear.
• Baste occasionally with the pan juices.

Cook the potatoes

• Parboil the potatoes in salted water.
• Drain well and shake to roughen the edges.
• Roast in hot oil until crisp and golden.

Roast the carrots

• Toss the carrots with oil, salt and pepper.
• Roast alongside the chicken until tender and caramelised.

Make the gravy

• Spoon off excess fat from the roasting tray.
• Add a little water or stock and scrape up the browned bits.
• Simmer until slightly thickened.

Rest and serve

• Rest the chicken before carving.
• Serve with the roast potatoes, carrots and gravy.