Sunday roast on the double

A fast, delicious Sunday roast for two, all in one pot.

Serves: 2

Preparation time:  10 minutes

Cooking time:  55 minutes

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You will need

  • 2 chicken thighs and 2 chicken drumsticks
  • 2 tablespoons of olive oil
  • 1 lemon, zest and juice
  • 1 teaspoon of mixed herbs
  • 400g Taste the Difference Roasting potatoes
  • 1 red onion, peeled and cut into wedges
  • 150g Chantenay carrots, halved lengthways
  • 30g ready mix sage and onion stuffing mix
  • 150g broccoli florets
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Recipe Information

Step by step guide to making Sunday roast on the double

  1. Preheat the oven to 200°C/Fan 180°C/ Gas 6. Place the chicken in a a large roasting tin and drizzle over the olive oil, lemon zest, thyme, salt and freshly ground black pepper, then toss to coat. Roast whilst you prepare the vegetables.
  2. Cut the potatoes into 4cm chunks. Add to the chicken pan, stir until coated in the oil mixture then continue to roast for 20 minutes.
  3. Prepare the stuffing mix - empty it into a bowl, add 100ml boiling water from the kettle. Mix well and leave to stand for 5 minutes. When cool enough to handle, roll into 4 stuffing balls and set aside.
  4. Remove the roasting tin from the oven, add the carrots and lemon juice and give everything a good stir. Return to the oven for a further 10 minutes.
  5. Remove the tin from the oven, stir in the stuffing balls and broccoli and roast for a further 10 minutes. Serve spooned straight from the roasting tin onto warm plates.

Cook's tip: You can swap with chicken breasts, they will take the same time to cook. If Taste the Difference Roasting potatoes are not available you can also use King Edward potatoes which are also great for roasting.

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Nutritional information for Sunday roast on the double

Nutritional information for Sunday roast on the double

Nutrition type per serving
Calories 717 kcal
Total Fat 28g
Saturated Fat 5.8g
Salt 1.7g
Sugar 12.8g

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