Happy Friday! I have a weekend special for you. A Sunday Roast. What is it about a Sunday roast that we all love? For me this is something that reminds me of home. Tucking into my mum’s Sunday roast with everyone sat around the table ready to enjoy a feast.
Typically a roast is chicken, beef, pork or lamb and served with roast potatoes, vegetables, yorkshire puddings, stuffing and gravy. We all love a roast. It does take a little bit of time to prepare and cook which is why it is tradtionally made on a Sunday. I would not have this every Sunday but it’s a great treat once in a while. The leftovers also result in some chicken and stuffing sandwiches to take into work the next day.
Happy weekend and happy roasting!
3 cloves garlic
small slice of butter
1 lemon (cut in half)
Vegetables and Roast Potatoes: serves 2 – 3 people but add more if you are feeding more!
3 carrots (peeled and diced)
broccoli (cut into small pieces)
6 small potatoes (peeled, cut in half and par-boiled)
1 tspn dried rosemary
Yorkshire Puddings: makes 6
3 medium free range eggs
- Pre-heat the oven to gas mark 6. Take the chicken out of the fridge and leave out for 20 – 25 mins
- Then take the chicken and place it into a large roasting tin. Rub the butter, thyme, pepper and salt into the chicken. Drizzle with a dash of olive oil and the juice of half a lemon
- Place the other lemon half inside the chicken with the cloves of garlic and a bunch of fresh thyme. Add a little bit of boiling water (from the kettle) to the bottom of the roasting tin. This will make sure that the chicken remains moist when cooking. Place the chicken in the oven (in total this will be around 1 hour and 40 mins for a medium size chicken).
- In the meantime peel and par boil the potatoes for around 5 mins on a hard boil. After the chicken has been in the oven for 50 mins – add the potatoes to the roasting tin with sunflower oil and rosemary. Remember to keep checking the potatoes and turning them over. If needed you can keep on adding a little bit of water to go on the bottom of the roasting dish
- About 20 mins before the chicken is done put your veg onto boil
- You can also prepare the yorkshire pudding mixture. Mix all the ingredients together (apart from the sunflower oil) and pour into a jug (this will make it easier to pour). Leave to stand on one side until you need it. You can also prepare the yorkshire pudding tray (I used a muffin tin) and pour in 1 tspn of sunflower oil into each hole
- Once the chicken is done take it out of the oven. It should be golden and crispy and cooked inside. Use and knife and fork to check it properly
- Put the chicken to one side with the potatoes and cover in tin foil. This needs to stand for around 20 mins
- Put the muffin tin in the oven for just 4-5 mins. The oven is really hot so the tin will heat up quickly
- Take the muffin tin out of the oven and pour the mixture about three quarters of the way up in each hole
- Place the yorkshire puddings into the oven for around 20 mins. Do not keep opening the oven. Just leave then in the oven and take them out after 20 mins
- About 5 mins before the puddings are done you can carve the chicken. Drain the vegetables and place into a serving dish with some fresh thyme. Prepare the stuffing and gravy (I am afraid I used ready made here!) and lay these out on the table
- Put the pieces of chicken and roast potatoes onto each plate and take the yorkshire puddings out of the oven and into a serving dish.
- Take everything to the table and enjoy ….
…. with a large glass of wine! A bit of effort but the results are amazing.
Don’t forget those left over chicken and stuffing sandwiches for work on Monday morning! x