Quick & Easy Sunday Roast Chicken
80% authentic · British
A simplified version of the Sunday Roast, focusing on a flavorful roasted chicken with pre-made elements and quicker cooking vegetables.
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Ingredients
- Whole chicken1.5 kg
- Root vegetables (carrots, parsnips)750 g
- Green beans200 g
- Ready-made gravy300 ml
- Olive oil3 tbsp
- Lemon1
- Garlic cloves3
- Fresh thyme1 sprig
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- 2
Rub the chicken all over with olive oil, salt, pepper, and place lemon halves, garlic cloves, and thyme inside the cavity.
- 3
Place chicken in a roasting tin. Peel and chop root vegetables, toss with 1 tbsp olive oil, salt, and pepper, and arrange around the chicken.
- 4
Roast for approximately 1 hour 15 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Baste the chicken halfway through.
- 5
While the chicken roasts, blanch the green beans in boiling salted water for 3-4 minutes, then drain.
- 6
Rest the chicken for 10-15 minutes before carving.
- 7
Warm the ready-made gravy according to package instructions.
- 8
Serve carved chicken with roasted root vegetables, green beans, and gravy.
