This roasted chicken recipe comes from Beechfield House and its head chef Dan Smith. Cooking a roast dinner is a British tradition with the dish being a staple in many homes across the UK.

While many people are looking to up their roast game this recipe will certainly do the job.

Even better the dish can be enjoyed whenever you fancy some good comfort food.

Why not gather family and friends around as it is the ultimate sharing food to tuck into?

Method:

To cook the chicken firstly preheat the oven 180c or 350f. In a baking tray peel and large dice your onion, carrots and parsnips and place in your tray. Put your chicken on top and season with salt and pepper.

Cook for 40 minutes per Kilo under tin foil then take the foil off and cook for a further 20 minutes till the skin is nice gold brown. Rest for 20 minutes before cutting.

Then peel your potatoes and cut them into equal-sized pieces. Put into a pan of water with lots of salt, bring to boil cook for eight to 10 minutes and drain.

In a baking tray fill with 1/3 of oil and heat up. When the oil is hot add your potatoes and garlic, salt and pepper.

Cook at 200c for 25 to 30 minutes until they are soft in the middle and crispy on the outside.

Next, cross the bottom of the sprouts. Put in a large pan of water with a good pinch of salt, bring to a boil then turn down to a simmer and cook for five minutes until they slightly bite in the middle.