Sunday at the Gully

Roast chicken, crispy potatoes & the good bits.

Prep 20 minutes · cook 90 minutes · serves 4

Ingredients

• 1 whole chicken, about 1.6 kg
• 1 kg potatoes
• 1 bunch carrots
• 1 loaf sourdough
• 500 g apples for a simple crumble
• 250 g flour for gravy and crumble

Method

• Heat the oven to 200°C (180°C fan). Season the chicken with salt, pepper and a little oil from your pantry.
• Cut the potatoes, parboil for 8 minutes, drain and shake to roughen the edges. Toss with oil.
• Roast the chicken with potatoes for about 80–90 minutes, adding carrots for the final 35 minutes. Check the thickest part of the chicken reaches 75°C using a food thermometer; time is only a guide.
• Rest the chicken 15 minutes. Make gravy with roasting juices, a spoonful of flour and water or stock.
• Slice the apples into a small dish, top with a crumb of flour, butter and sugar from your pantry; bake until soft and golden. Serve with slices of sourdough.

Make it yours

Swap chicken for a tray of seasonal vegetables and lentils. Use your own suitable flour or bread where needed. Pantry oil, salt, pepper, butter and sugar are not included in the bundle.

Dietary information

Contains gluten in the preview recipe. Butter may add dairy. Check each final product label; no dietary suitability is certified.

The grower and maker behind each ingredient will be linked here once our supply partners are confirmed.

Pre-launch preview. Catalogue, prices, images and availability are illustrative; supplier and store details await confirmation. No payment collected.