Sunday Roast

By kellyd389

2 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.2/5 (41 Votes)

0 Picture

Roast Squash with Pear and Kiwi...

Hermitage Roast Potatoes

Ingredients

1 medium/large Chicken
2 large Potatoes (2-3cm cubed)
1-2 large Potatoes (5cm cubed)
Vegetables
Cooking fat
Gravy granules

Details

servings 6
Preparation time 20mins
Cooking time 150mins
Cost Average budget

Preparation

Step 1

Cook large Chicken in roasting tray covered with foil for 2 1/2 hours at 220c (until juices run clear). Leave for 2 hours. Peel potatoes.

Step 2

After 1 3/4 hours heat fat for roast potatoes for 5 minutes. Add potatoes, baste once immediately. Cook for 30-40 minutes. Mix Yorkshire puddings. Melt fat in tray for 5 minutes. Put Yorkshire puddings in oven for 20-25 minutes.

Step 3

Boil potatoes at gas mark 6 for 20-25 minutes. Boil vegetables after 10-15 minutes.

Step 4

Boil vegetables - from boiling; Peas/Sweet corn (6 mins), Sprouts (5-6 minutes), Cauliflower (5 mins), Broccoli (4 mins), Leaks (3 mins), Green beans (3 mins).

Step 5

Gravy - 4 granules per normal sized mug.

Medium chicken takes 1 1/2 hours to cook.

Like these recipes? Then you'll love

Dads Gravy 3/5 (87 Votes)
Chicken Burgers 2.7/5 (78 Votes)
Basquaise Chicken 3/5 (20 Votes)
Sea Bream with Lemon Roasted... 2.5/5 (51 Votes)
Drowning Chicken Roast 3.5/5 (2 Votes)
Pulled Roast Beef 2.8/5 (16 Votes)
Mrs 2.8/5 (17 Votes)

Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.