Everyone has their own way of doing chicken. I prefer to roast mine and serve with vegetables and gravy. The quality of the chicken really makes the difference here.I chose a corn fed variety. 

The Ingredients:

1 Corn fed chicken,medium size

1 butternut squash

4 small sweet potatoes

large bunch of curly kale

5 large new potatoes

Dried basil

Maple syrup

Garlic butter

Olive oil

Ground white pepper

Salt and black pepper 

1 vegetable stock cube with boiling water

1 plastic bag

The Make:

Roast chicken at 150C. Be sure to baste it every 30 minutes. Do this for around 2 hours or until the temperature in the centre of the meat reads 75C and up. Cover in foil and rest for 30 minutes. Pour oil and juices into a jug.Peel and par boil spuds. Halve butternut squash and sprinkle with basil and oil. Cook in oven for 40 mins. When squash is done scoop out flesh mash up with some butter.Peel sweet potatoes and slice into medallions place in bag. This is a great tip for covering your vegetables with out too much mess. Pour in 2 glugs of maple syrup, sprinkle of white pepper,salt and a good glug of oil. Seal top of bag with a spinning motion. Now massage outside of bag until the sweet potato is covered evenly. Pour directly into a pan and roast for 40 mins, turning occasionally.Wash and slice kale.Boil until tender.Stir in some garlic butter. Shake par boiled spuds in pot until edges become soft and fluffy.Add some garlic butter and place same pan as used for roasting chicken.Cook for 40 mins. Now for your gravy, add stock cube and boiling water to juices. Stir until it forms a sauce. Add some butter for a nice glazed finish. Serve up and enjoy.