🐔 Roast Chicken with Rosemary, Sage & Thyme Ingredients: - 1 whole medium chicken (about 1.6–1.8kg) - 2 tbsp butter, partly melted - 1 tsp salt - ½ tsp black pepper - 1 tsp onion powder - 1 tsp garlic granules - 1 tsp dried rosemary - 1 tsp dried sage - ½ tsp dried thyme - 1 chicken stock cube (crumbled) Instructions: 1. Preheat oven to 200°C (fan 180°C). 2. Partly melt the butter so it’s soft but not fully liquid. 3. In a small bowl, mix all dry ingredients and the crumbled chicken stock cube into the butter. 4. Pat the chicken dry with kitchen roll, then rub the butter-spice-stock mixture evenly all over the chicken. 5. Place the chicken on a roasting tray and cook for 1 hour 40 minutes. 6. From 1 hour 15 minutes, baste every 10 minutes with tray juices. 7. Once cooked, rest for 15–20 minutes under foil before carving. 🥔 Roast & Mash Potatoes (Split Method) Ingredients: - 1.5–2kg Maris Piper or King Edward potatoes - 3 tbsp vegetable or sunflower oil - 1 chicken stock cube (for boiling water) - Same seasonings as the chicken: 1 tsp salt ½ tsp black pepper 1 tsp onion powder 1 tsp garlic granules 1 tsp dried rosemary 1 tsp dried sage ½ tsp dried thyme - - 1 tsp paprika (smoked or sweet — avoid hot) - 2–3 tbsp butter or milk (for mash) Instructions: 1. Preheat oven to 200°C (fan 180°C). 2. Peel and chop potatoes into even chunks. 3. Boil potatoes in water with 1 crumbled chicken stock cube for 10 minutes until edges are just soft. 4. Drain and shake gently in a colander to rough up the outsides. 5. Split the potatoes into two portions: Roast portion: Toss with oil, all the chicken seasonings, and paprika. Spread on a baking tray and roast in the preheated hot oven for 50–60 minutes, turning halfway until golden and crispy. Mash portion: Return to the pan with a splash of milk or a knob of butter. Mash until smooth and creamy. Add salt/pepper to taste. 6. 🧁 Yorkshire Puddings (Your Method) Ingredients: