One-pan roast dinner
Serves 4
Easy
Prep:
Cook:
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Skip to ingredients
Units:
- 1½ kg chicken
- 1 lemonhalved
- 50g softened butter
- 2 tsp dried mixed herbs
- 750g potatoeschopped into roastie size
- about 7 carrotsroughly 500g, each chopped into 2-3 chunks
- 2 tbsp olive oil
- 100g frozen peas
- 300ml chicken stock
- 1 tsp Marmite
Nutrition: per serving
- kcal845
- fat51g
- saturates17g
- carbs45g
- sugars11g
- fibre7g
- protein55g
- salt1.1glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. 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. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
step 2
Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
