4 large Maris Piper potatoes, peeled, cut into the same size pieces
4 tbsp vegetable oil
50-75g/1¾ oz–2½ oz salted butter
For the coffee roasted carrots
2 tbsp olive oil
100g/3½ oz salted butter
2 bunches young carrots, washed not peeled
2–4 tbsp leftover or used fresh coffee granules, from a cafetiere
For the maple syrup roasted parsnips
8 small parsnips, washed but not peeled
1 tbsp plain flour
2–4 tbsp maple syrup
2 tbsp vegetable oil
50–75g/1¾ oz–2½ oz salted butter
Preheat the oven to200C/180C Fan/Gas 6. Remove the chicken from the fridge at least 1 hour before cooking to allow it to come to room temp. Spread out the legs and wings, remove the wish bone and place the herbs into the cavity of the bird. Spread the butter on top of the chicken and season with salt and white pepper.
In a separate large roasting tray add the onions, carrot, celery and rosemary with the boiling chicken stock. Place the chicken on top and roast for about 1 hour, or until the chicken is cooked through and the juices run clear when the meat is pierced in the thickest part.
Meanwhile to make the potatoes, place them into a large saucepan and cover with cold water and a good pinch of table salt. Bring to the boil, cook for 25 minutes or until the potatoes are just about cooked though but not falling apart.
Drain the potatoes and gently toss to rough up the edges. Carefully tip out the potatoes onto a cooling rack, spread them out and allow them to cool to room temperature.
Meanwhile, place a good layer of vegetable oil into a roasting tray and place it in the oven until almost smoking. When the oil is hot carefully remove the tray from the oven and place the potatoes in the oil. Ensure the potatoes are not overcrowded in the tray. Return the tray to the oven and cook for 20 minutes, turn the potatoes and cook for a further 20 minutes. Then add the butter, and return to the oven, when the butter begins to foam give the tray a little shake and cook for 10 minutes until golden and crispy. Remove the potatoes from the oven and season with sea salt. Serve piping hot.
When the chicken is cooked remove it from the oven and rest in the tray for 10 minutes. Then, move the chicken onto a large plate, cover with kitchen foil and allow to rest for at least 30 minutes.
To make the coffee-roasted carrots, place a frying pan over a medium heat and add a splash of oil and butter and allow to foam. Add the carrots and reduce the heat, when the carrots begin to colour very slightly add the coffee, sea salt and mix well.
Transfer the carrots to a baking tray and place in the oven for 40 minutes, tossing them every now and then until cooked all the way through. Remove from the oven and serve hot.
To make the maple syrup parsnips, put the parsnips into a large saucepan, cover with salted water, bring to the boil and cook for 5–10 minutes, until just cooked (still a little hard in the middle). Drain in a colander and let them steam-dry for a few minutes.
Transfer the parsnips to a roasting tin and sprinkle with the flour and maple syrup, toss to coat. Add the vegetable oil, butter, and season with salt and pepper. Roast for 40 minutes, turning halfway, until golden.
When the chicken has rested, place the flour and white wine into a small bowl and mix until it forms a paste. Place the roasting tray onto the stove top on a medium heat, pour over the stock and any juices from the resting plate and bring to the boil. Whisk in the flour paste to help thicken the gravy, and reduce to the desired consistency and flavour. Strain through a sieve into a gravy jug. Keep warm.
Carve the roast chicken into portions and serve along with the carrots and parsnips and pour over the gravy.
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