- Rub this on. (gentle music) Like a scene from Ghost. ♪ Oh my love ♪ (uplifting tones) Well, how'd you do, de dangly
folks, hope you are well? Welcome to my kitchen, it's Barry here and today we are taking on
a little recipe challenge that many of you have been
messaging me over the last, I'd say last 12 months, if you
don't know, I did a playlist. Yeah, around about 12 months ago where I did a selection of roast dinners. (laughing) They called it my roast dinner playlist. I know, how original. We did beef, lamb, pork. We did a veggie option,
loads of different stuff. It was sauces, Yorkshire
puddings, gravies, and stuff like that and since then, some of you guys had said, Barry, maybe it's inspired from
the recent one, two, three, four playlists where I like
cook three recipes in a pan. Can you make a roast dinner in a pan? Chicken. (suspenseful music) That's a chicken. My aim by the end of this video is not only will we have a roast dinner, a whole roast dinner. I'm talking all the veg, the chicken, the gravy too, ah. Also my daughter, my eldest daughter, Phoebe, who is sat there. I'm hoping by the end of this
video you've painted your owl. - Yeah. It's an owl money
box with a slit there. - I think it looks quite good. - Yeah and I put an old milk carton thing to get money out. - I helped with that
paint job and I was like, that's quite good. I
could be an owl painter, but she's gonna do her own version. Which of course is fine.
It's her owl, it's not mine. So yes, by the end of this video, I'm gonna stick this video
on the roast dinner playlist, by the way, just in
case you've missed them because people have
found that really useful. Loads of you that have never made a roast for the first time have been finding that, but I'm gonna stick that on the end. Obviously it's like, oh my gosh, you can do it all in one
pan, fingers crossed. I've never done this before. Hopefully it will work. I think the first thing we're gonna do is work on the chicken
and get that cooking. Boom. Oh and also by the end we
should have a painted owl. Don't touch my layers. Mm, mm, girlfriend. So I've gone for a small chicken and obviously the larger chicken you go, the more it weighs, the
longer the cooking time. But also I've got quite a lot
of space in my roasting tray 'cause ideally I don't wanna
stack the veg too much, so that it cooks evenly. Now, first thing we've
gotta do is there's normally a cheeky little string, there it is. Boom, holding this thing together. All right. Perfect. And I think in the chicken
roasting video on the playlist, I did actually lift up the skin air and put flavouring under it. I'm not gonna do that today. I'm gonna kind of do the more common thing that we normally do when
we have a roast here, we just sort of rub the
outside of the bird in butter and seasonings and stuff. So obviously wash your hands whilst you're dealing with the raw meat on and off in between all these steps. If you need to, which I do need to, cause I don't want meat on my camera. I don't want to raw meat on my face. I don't want raw meat anywhere. I don't feel like being ill today. - You know it's from salmonella. - Salmonella? - Yeah that's the- - I went to school with salmonella. - No you didn't. - Okay, so this is some butter
that is at room temperature and I'm gonna beat it. (upbeat music) So we are gonna give this
a good season of pepper a nice shimmy of mixed herbs. Now this lemon, this is a special lemon because it has now been in two videos. It was in the last video
I did with Mrs Barry, the hacks video. It's literally doing little bubbles. This was the one that did
not drain very well, okay? So hopefully there's still
a little bit lemon in this cause it's going in the chicken. And now we're going to use
that hack from yesterday. A lot of people are going
to say to me, Barry, do you ever use those hacks when you do? I do, sometimes. This was one yesterday where we found that if we soften the lemon and just sort of rolled it a little bit, although this isn't working
so well, because okay, as you saw in the other video, we already did put the hole in it, but hopefully that
softened it a little bit. I'm just gonna make sure, yep. There is already a hole there. A little bit softer and here we go here. Hopefully can get some
lemon juice out of this. Just a little squeeze. Oh, there we go. Not as good as the one we did yesterday, but I only need a little dribble anyway, that that will do. Wow, that really didn't work so well, make sure you've got lemon
that hasn't got a hole in it. No, this is going in the chickens bottom. All right, so we'll have
a little cheeky peek, Cavity, boom. The lemon is going in there. Okay. So one in there, two in there and that's gonna, all the juices from
the lemon are gonna mix with the chicken juices too and the gravy that were hopefully gonna
make as well at the same time. So it should all flavour together. I just remembered, I forgot
to put salt in the butter. So wash my hands and do that. Unnecessary salt bed. - In case you didn't hear him. He said unnecessary salt bed. - Yeah. All right, so this bit I really liked to get sort
of one-on-one with my chicken and slather it in the butter. Some people do it with a spoon and that, but I really feel you want to rub it, sometimes into the cavity as well, all over it to sort of
encase it and drench it in that golden mixed butter goodness. All right. So that's it. It's like a boxer, the gloves are off. You're going one on one, I could see this being totally
in a female beauty shop, rub this on. (gentle music) Like a scene from Ghost. ♪ Oh my love ♪ Okay, get that in there, enjoy
the rubbing of the chicken. You're kind of glossing it. It's like putting suntan lotion on yourself at the beach, okay? (gentle music) When you look at this chicken Phoebs, when you look at that, what do you see? As someone that doesn't
really like raw meat or meat in general? Oh
make sure you get the back. - I see it like a shrivelled up human. - Oh, thanks. That's really gonna put
people off, isn't it? I'll leave that up to you, LinkedIn if you wanna leave that in. The semi vegetarian has spoken. She loves chicken when it's cooked, but when it's like that, hey, sorry mate, but that's what a chicken is. (laughing) Dirty hands, Phoebs, can
you turn the camera off? Right this is totally legitimate. It was Mrs Barry's birthday last week and we bought her some body butter. I've just washed my hands with that lemon infused chicken butter to get it off and my hands feel so good. So maybe those health
shops that are selling that really expensive, I
think we got mango body butter or something, Mrs. Barry's next birthday, she's having the lemon chicken
butter body butter stuff, because that's amazing. When you're roasting a chicken at first, we wanna get that nice
injection of colour on there. The heat to cook the
outside, get nice and brown, get it going, and then
we'll reduce it as it cooks. So we're going to go for
about a 220 degree oven. Non-fan so 200 fan. Nice. Alright so whilst my
daughter gets some water for her paint brushes. This is my selection of vegetables. These are some potatoes
that were already peeled. I love the idea that someone's
peeled them individually, one by one for the supermarket. But as we see on a previous gadget video, you can get a gadget that does that. In fact, they use them a lot in the army. Where it tumbles it all
around and takes the skin off, but they are all different sizes. So I need to make sure so
that it cooks evenly they are, some of the bigger ones halved or sometimes even quartered. This is a swede, I'm gonna just gonna cube
that, we're gonna peel it. We've got some parsnips. I'm gonna keep them fairly long because when you tend to roast
them, they kinda go small. So we'll take the ends off,
peel and slice that long ways. And for the carrots, again, some people don't like to peel them. They say it leaves all
the nutrition and stuff. So I'll take the ends off, give it a nice wash
and probably slice them into coin shapes. So it should look something like this. Boom, like that. So we've got the potatoes
evenly sized, carrots in coins, nice slithers of parsnip
and the swede into cubes. I like all the different
shapes accidentally or maybe on purpose, who knows, but there's only one
place they're going, boom. And what I love about it is
you can literally just go, We just chuck it in like that, but we need to add some more
oil to help roast the potatoes and the veg and some
more seasoning right now. So about one and a half
to two tablespoons of oil all around there. Again, you don't have to,
you could use a spoon, if you want. Bit more pepper. The oil we're going to work it all around. Make sure the oil completely
covers all of the vegetable and when it comes to the chicken as well, this was a small chicken. So if you're using that, I was thinking this a minute ago, if you're using a larger chicken, you're going to wanna roast
this first on it's own as per the cooking instructions
on the actual packaging. All right? So just make sure it's all
nice and glossed and coated and sort of sitting down, like I say, nice and flat on one layer in the pan, we can stir it up as it roasts. I really, really built this up now. I really hope this works, but
I am super happy with that. And remember the juices from
the chicken are go in there and cook it too. Let's get it in. Do, do, do, do, do. And I haven't worked out
what I'm doing with the gravy just yet, but I'll let
you know in a minute. When the gravy comes in, we're gonna roast that
high for about 25 minutes. Then I'm going to drop
the temperature kinda like when I cook a normal chicken anyway, by about 30 degrees. And then we'll cook it fully through for around about an hour. For the last 10 minutes, I'm gonna add in my frozen items. I meant to pick up some
frozen broccoli, but I forgot. But luckily we've got
a bag of frozen peas. We'll also add in the stock then. So hopefully the juices will mingle. We're gonna put some
chicken stock in there. But one thing I normally do with gravy as I showed you on the playlist, is once you've done with
all the chicken juices, you take the chicken out, you can make the gravy in
the pan with some flour. I don't know if I'm gonna do that. I might try and keep it completely one pan in using everything
that comes out of that. Should we just see what happens? Give me a face of confidence,
Amy, that it's gonna work. Is it gonna work? All right, that looks 10
times better, fair play. Do you think my chicken's gonna work? - No. - Great. All right ladies and gents, it has been a half an hour. Are you eating a Jaffa cake? - Yep. - Making an owl is hungry work. So what I'm gonna do is take
the oven temperature down by 30 degrees and actually I'm gonna
take the vegetables out. I've just had a sneaky peak
and they're starting to brown, but I wanna keep the mixing
around like I would anyway. Ah, that is looking sensational. You can see the brownage
is starting to come on the potatoes there, like
this one in particular. Very good. So we're just gonna gently,
because they are softened. We could damage them, do
it gently with a spatula, something bendy to shimmy
around a little bit, get it coated. I nearly burnt meself
(laughing) Caught me chest. I'm not gonna add any
more oil 'cause I can see there's quite a bit of juice
that's come from the chicken, but just lift it around. Yeah, just really. Oh my gosh. Another one is trying to escape. The Shawshank Redemption of vegetables. So I'm now putting this back in the oven, as per the cooking instructions, the chicken is basically the mothership of this whole recipe. We're going to follow, cooking the chicken for another hour at that
slightly lower temperature before adding in the final bits and bobs. Brilliant. All right then folks, it is time. The smell is sensational in here. And I was thinking you
could probably mix it up. It doesn't have to just be chicken. You can eat the beef, the lamb, just make sure
you brown it and cook it first of all, before adding any veg. Just kind of like the label
on the product itself. Chard, sensational, look at that. Loving the colour, the
smell and it is not too, what's the word? Fatty, oily, greasy. I was a little bit worried
that it might also overtake it, but it's not so bad at all. It's not too mushy. That's my thing. It hasn't mushed me veg. Alright, so obviously these
potatoes are not gonna be as sort of, I don't know, you can really shake them up. I mean you could have done that anyway, you can rough them up and
get this sort of gorgeous, rough, crispy texture to it. But they're acceptable.
You know what I mean? It's not going to be fully gourmet. This is just a one pan hack and I truly believe this has worked. This was some chicken stock. We've got some Worcester sauce in here. Now I've been mulling this over. I'm like, oh, do I take the chicken out? Let it rest, take the veg out then make the gravy in here with the stock and a bit more flour as
well and all the juices. But I want to keep it simplistic, exactly how it is like this, okay? But if you wanna do that,
take the chicken out, let it rest, take the veg out then make you gravy separately,
but we're not done yet. I'm gonna keep it simple. And because of the lack of
broccoli on my shopping list, I'm just gonna scatter
some more peas in there, which is actually adding a
quite needed change of colour in there, it's quite yellowy. That's the role of the peas
instead of the broccoli. Oh, just a quick little hack to show you. There is a gadget video
that you probably will see after this video, even though
I've already filmed it, it's a long story. And one of the gadgets is this
thing that reseals things, and I didn't do it, but this is really useful for
like a frozen bag of peas. Very appealing. So you can just go like that. When you see that gadget, just remember this, okay? So some frozen peas where
you don't use them all, boom, then you don't get any
peas in your freezer. Oh my gosh. So I'm just sort of lifting, going through with that spatula again, getting the gravy and the Worcester sauce to push around there a little bit. Mingling those peas a little
bit and all we're doing, the peas will not take long at all. We're just going to mingle them. They're going to bake through
for about five minutes. We're gonna warm up this gravy. Get the Worchester sauce flavour in there. All the juices are in
there. This is sensational. Owl update? - I finished it. - That looks brilliant. - Now I'm just gonna paint the lid. - How's about that then, Pheobs? - Don't. - So I gave it the full 10 minutes. It's time to get it out, I'll just keep it at that
same temperature, by the way. I haven't done any more changes. I'm wanting for that
gravy to be bubbling away. Oh my gosh. That looks amazing. I'm like a proud dad. It's like I've had a third kid. Have you got any other children? Yeah, chicken. Browned, warmed, mingled. It's sort of self stirred it. Let's get out. - Why's it got shoes on? - It's not got shoes on, it's chicken. I'm very excited by this.
All in there together. I don't even wanna let it rest, I will. That's just beautiful. - What's that? It's got a lemon poking out it's butt. - Don't you? Oh my God. (laughing) I nearly dropped it. Look, that's sensational. This smells so good. Oh my gosh. Oh yeah. I'm actually going to
carve it right in here. I've done loads of videos on
how I carved the chicken before and how you can take it apart
and make the most of it. I just love the fact that all the juices have sort of self sauced with it. That is amazing. And I kind of love the fact that I can scoop down and just lift out a whole medley of vegetables already covered in the gravy. Say, check out the rest of the playlist for the roast dinner stuff for all loads of hints and tips to really take this up a notch, particularly with the
gravy and the potatoes and other enhancements, but for something to get
you out of jail quickly, I think this is perfect. I really love how some of the
bits of carrots and swede, like that one there, how they've sort of, some of them have been
at the bottom of the pan a little longer, they've caramelised, all that flavour in there. I'm gonna eat this right now. Oh wow. That is amazing. All the vegetables are cooked
through, they're softened. The only thing is you could
probably char the potatoes a little bit more. Maybe roast them independently first, or keep moving around a little bit more. But that is absolutely stonking. Have a try of this mate. Your owl looks amazing. - Okay. - Oh, you like the chicken now? It's okay like that, is it? - I don't know, I'm gonna try the chicken. - Yeah? - That is yummy. - Awesome. Well, you can eat all that then mate. I think that has totally, totally worked. So whether you wanna
make an owl money box, whether you wanna make your
roast in an absolute hurry. If you do try this, let me know. Mix up with different meats, as I say. Don't forget to subscribe
for regular videos. Let me know down below
what you wanna see next and I'll see you again next time. You gonna let me have some? - No. Check out the rest of the roast playlist. You're gonna love it, bye. - Bye. ♪ Take your level player,
no matter what your style ♪ ♪ the kitchen's for me so
I was most stash goatee, ♪ ♪ maybe all three. ♪ (uptempo music) (laughing)
