I roast a chicken (approx 190 deg for 1hr 20 or until the juices run clear) in a roasting tin with a can of cider and a splash of water, a good dollop of redcurrant jelly a veg stock cube, a small onion halved and a bay leaf if I have any. Liberally salt the chicken skin before putting in the oven, rubbing it into the skin if you don't mind touching raw chicken.
When the chicken is ready take it and the onions out and leave it to rest. Scrape all the bits off the side of the roasting tin and tip the whole lot of the juices into a pan on the hop and heat at a high temperature. Taste, and add more redcurrant jelly/ salt to taste if needed. If you are feeling adventurous blend one of the onion halves into it. Once it tastes how you like it mix 2 tsp of cornflour with a similar amount of cold water and add to the gravy to thicken it.
Whilst this has been happening you have been parboiling potatoes with a veg stockcube and a handfull of thyme and rosemary from the garden if you have them or a sprinkle from the jars if not. Drain, leave to steam in the colander whilst the roasting tin with olive oil is getting sizzling hot in the oven. Add potatoes and herbs to the tin with sizzling oil cover in oil and cook for about 40 - 50 minutes, turning halfway through if needed. Marabell potatoes are the best in my opinion.
To make sage and onion stuffing, fry a chopped onion, add fresh or dried sage (as much as you like) when the onions have started to sweat and then add 3 - 4 slices of cubed bread (the staler the better!) mix, add water (or the stock from cooking the potatoes!) to your desired texture. Put in the oven 30 minutes before the chicken is ready.
At this time I usually also put in the sliced carrots which have had a lemon squeezed over them, a drizzle of oil, salt pepper and a pinch of cumin and a covering of maple syrup.
We then usually have all of that with a cauliflower cheese and/or babycorn as additional veg.
The gravy recipe works just as well with pork, or with beef and lamb if you swap the cider for a glass of red wine.