Classic Roast Chicken Dinner

1.Preheat oven to 425°F (220°C). Rinse the chicken under cold water and pat dry with paper towels. Place it in a roasting pan.

2.Rub the chicken all over with olive oil, then season generously inside and out with salt and pepper. Stuff the cavity with the garlic, lemon halves, and rosemary sprigs.

3.Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the juices run clear when you cut between a leg and thigh. Remove from oven and tent with foil; let it rest for about 10 minutes before carving.

Making the mashed potatoes While the chicken is roasting, place the quartered potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes.

5.Return the potatoes to the pot and mash with butter and milk. Season with salt and pepper to taste. Keep warm.

Preparing the green beans Toss the green beans with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 425°F (220°C) for 20 minutes, or until tender and slightly browned.

Making the gravy Melt the butter in a saucepan over medium heat. Stir in the flour to create a roux. Gradually add the chicken stock, whisking constantly to prevent lumps. Cook until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.

8.Serve the carved chicken with the fluffy mashed potatoes, green beans, and rich gravy. Enjoy your classic roast chicken dinner.