With exactly two weeks to go until Christmas day it is most definitely time to start getting into the festive spirit! I love a good roast around this time of year, not only is such a meal hearty and warming, but it is also pretty simple. Just prep the veg and meat and then pop it in the oven to do its thing whilst you chillax with a glass of mulled wine in front of a Christmas film...seasonal perfection!

I didn't want to steal the show from that traditional roast turkey that is most likely coming up in just two weeks time, so for this recipe I have chosen chicken instead. It is such a popular meat and not too pricey either, so don your best Christmas jumper and get cooking!

Slow Roast Chicken with Potatoes & Oregano

Makes 6 Portions

Ingredients

• 1.4–1.8 kg/3–4 lb oven-ready chicken

• 1 lemon, halved

• 1 onion, peeled and quartered

• 50 g/2 oz butter or margarine, softened

• salt and freshly ground black pepper

• 1 kg/2¼ lb potatoes, peeled and quartered

• 3–4 tbsp vegetable or olive oil

• 1 tbsp dried oregano, crumbled

• 1 tsp fresh thyme leaves

• 2 tbsp freshly chopped thyme

• fresh sage leaves, to garnish

Method

1. Preheat the oven to 200˚C/400˚F/Gas Mark 6. Rinse the chicken and dry well, inside and out, with absorbent kitchen paper. Rub the chicken all over with the lemon halves, and then squeeze the juice over it and into the cavity. Put the squeezed halves into the cavity with the quartered onion. Rub the softened butter or margarine all over the chicken and season to taste with salt and pepper, and then put it in a large roasting tin, breast-side down.

2. Toss the potatoes in the oil, season with salt and pepper to taste and add the dried oregano and fresh thyme. Arrange the potatoes with the oil around the chicken and carefully pour 150 ml/¼ pint water into one end of the pan (not over the oil). Roast in the oven for 25 minutes. Reduce the temperature to 190˚C/375˚F/Gas Mark 5 and turn the chicken breast-side up. Turn the potatoes, sprinkle over half the fresh herbs and baste the chicken and potatoes with the juices. Continue roasting for 1 hour, or until the chicken is cooked, basting occasionally. If the liquid evaporates completely, add a little more water. The chicken is done when the juices run clear when the thigh is pierced with a skewer. Transfer the chicken to a carving board and rest for 5 minutes, covered with kitchen foil. Return the potatoes to the oven while the chicken is resting. Carve the chicken into serving pieces and arrange on a large serving dish. Arrange the potatoes around the chicken and drizzle over any remaining juices. Sprinkle with the remaining herbs and serve.

3. Any remaining chicken meat can be placed on a plate, covered with clingfilm or kitchen foil and left in the refrigerator for up to 2 days. Use in risottos, pasta sauces or as a filling for omelettes. If reheating, ensure that the chicken is piping hot before eating.

Mmmmmmm crispy roast potatoes and moorish chicken, what more could you want on a chilly day? Serve up with some veg, relax by the fire and keep on counting down the days til Christmas! 

And so concludes the series of quick and easy Top Ten Student Recipes. I hope you have learned something new and eaten some tasty meals along the way! If you want to check back to some of the other recipes click here to check out our other blog posts or grab yourself a copy of The Student Cookbook – full of staples you can fall back on for years to come.

Links

• Fancy a stylish stocking this year? Look no further than John Lewis' stunning selection

• Addicted to roast dinners? Check out London's best here 

• Countdown to the big day with the 25 best Christmas movies here