Roast chicken is a dish for all seasons ... Stir the pan juices over the hob to heat through. Serve the carved chicken on a large platter and pour the pan juices over the top.

Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes.

White suggests serving his 7-ingredient meal with classic sides like rice, mashed potateos or roasted vegetables ... evenly than a traditional whole chicken. But you don't need to worry about ...

Roast the chicken, skin side up, for 15 minutes, or until golden and cooked through. To serve, divide the rice between plates, place a chicken breast on the rice and spoon some of the tomato sauce ...

The following recipes show how versatile this ... Divide the salad among the serving bowls, topping each with the air-fried chicken and a spoonful of pickled carrots. Garnish with chopped peanuts ...

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat ... skin-side up, to a serving dish along with olives ...

Set the chicken thighs on top, skin sides up. Brush with the reserved lemon mixture. 7. Roast, uncovered ... With tongs, transfer the chicken to a plate. Stir the peas, parsley, and oregano ...