Karleigh’s Bangin’ Bovril one pan chicken.

Would you believe me if I said to you at the ripe ol’ age of 27 I had never cooked a roast before? It just seemed like so much hassle and I’m pretty sure my mum uses every pot, pan, baking tray and utensil in the entire kitchen to make one. Coupled with the fact it takes an entire Sunday to cook it never really appealed to me, when I’m hungry I want to eat there and then… Not 5 hours later! Anyway, with my new found love of being tied to the kitchen like a 50’s housewife and a hungry man to impress I quickly found this recipe for a one pan roast that took just an hour and a half to cook (not inc. prep & ‘rest’ time).

I adapted the recipe slightly by using Bovril instead of Marmite & stock as it has a beefier flavour (and I didn’t have any stock… Or Marmite) but the first time I made this I was so pleased with how it turned out, the chicken literally fell off the bone and it was so full of flavour! I also like to use both sweet and white potatoes and I bypass carrots because carrots are crap. I find using frozen vegetables works the best as they have a low cooking time and it’s so easy just to throw them in at the end, fresh vegetables can take a little longer and may require steaming/boiling beforehand. Oh, I also never measure anything bar the Bovril gravy stock.

You will need –

1 x chicken

1 x lemon

Mixed herbs/rosemary/thyme

1 x knob of butter (knob, lol)

1 x jar of Bovril or 2 Bovril stock cubes

1 x pint of boiling water (to make a stock)

Potatoes parboiled and cut into roastie sized chunks

Olive oil

Salt and pepper to taste

Heat oven to 220C/200C fan/gas 7 and start off by parboiling your potatoes with a pinch of salt for around 5 minutes until they’re slightly soft and easy to cut. I like to use the kettle to speed up the process, with the boiled water I can also make my Bovril stock. Crumble 2 Bovril stock cubes or a healthy dollop of Bovril extract to a pint of boiling water and let it dissolve. Whilst the potatoes are parboiling take your chicken, place it into a deep dish/baking tray and remove the string attached. Cut your lemon into two halves and squeeze the juice over the chicken and then place into the cavity, sunny side up. The lemon doesn’t add any flavour it just keeps the meat really moist, so don’t worry about making lemon chicken! Smother the skin in butter, really massage it in. Treat the chicken like your lover, be firm but affectionate and you will be rewarded by delicious crispy skin at the end of it. Add a blob of Bovril to the top of the chicken and sprinkle on your herbs, massaging the whole lot in until it’s completely covered.

By now your potatoes should be ready so drain and cut into roastie size chunks, arrange them around the chicken and cover the whole lot in a generous drizzle of olive oil, turning the potatoes over to ensure they have an even coating. Your pan should now be looking something like this…

bovril chicken

Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. I like to keep checking the potatoes every 20 minutes or so, shaking them about a bit to make sure they have an even coating of oil and making sure they’re soaking up all that gorgeous chicken juice. Don’t forget to baste, I drizzle a little of the Bovril stock over the chicken too. When the 50 minutes are up, take the chicken out and give everything a good stir, it’s at this point I like to remove the potatoes as they’re crispy and cooked enough but you can keep them in if you wish. Arrange your vegetables around the chicken and cover with the stock, giving them a good stir to make sure they’re completely covered. Place back in the oven for a further 10-15 minutes (depending on how well done you like them) and et voila, your Karleigh’s Bangin’ Bovril one pan roast is ready!

bovril chicken cooked

For optimum juiciness leave the chicken to rest for 10 minutes, you can use this time to pop the potatoes back in the oven if they got a little cold or to cook yorkshire puddings etc. For someone who can’t really cook I found this so easy to make, and it tastes amazing! Everyone I’ve made it for has loved it and cleared their plates and the above can easily feed four people on a lazy Sunday.