One-Pan Roast Dinner

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 tsp Marmite 1x Marmite Classic Yeast Extract Spread 250g
  • 1.5 kg Whole Chicken 1x Sainsbury's British Fresh Medium Whole Chicken 1.6kg
  • 2 tsp Dried Mixed Herbs 1x Sainsbury's Mixed Herbs 14g
  • 2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 1 Lemon, halved 1x Sainsbury's Lemons
  • 300ml Chicken Stock 1x Knorr Stock Pot Chicken 4x28g
  • 7 Carrots, each chopped into 2-3 chunks 7x Sainsbury’s Carrots Loose
  • 100g Frozen Peas 1x Sainsbury's Garden Peas 910g
  • 750g Potatoes, chopped into roastie size 1x Sainsbury's Maris Piper Potatoes 2kg
  • 50g Softened Butter 1x Sainsbury's British Butter, Salted 250g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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