One-Pan Roast Dinner
20m
prep time
100m
total time
Easy
level
11
ingredients
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 220C/200C fan/gas 7.
Step 2
Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken
Step 3
Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
Step 4
Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more.
Step 5
Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
- Ingredients
- Based on 4 servings
-
1.5 kg Whole Chicken 1 x Sainsbury's 1.6kg British Fresh Medium Whole Chicken -
7 Carrots, each chopped into 2-3 chunks 7 x Sainsburys Carrots Loose -
1 tsp Marmite 1 x Marmite Classic Yeast Extract Spread 250g -
50g Softened Butter 1 x Sainsbury's British Butter, Salted 250g -
750g Potatoes, chopped into roastie size 1 x Sainsbury's Maris Piper Potatoes 2kg -
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
1 Lemon, halved 1 x Sainsbury's Lemons -
300ml Chicken Stock 1 x Knorr Stock Pot Chicken 4x28g -
100g Frozen Peas 1 x Sainsbury's Garden Peas 910g -
2 tsp Dried Mixed Herbs 1 x Sainsbury's Mixed Herbs 14g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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