Sunday Roast

By kellyd389

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Rate this recipe 3.2/5 (41 Votes)

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Hermitage Roast Potatoes

Roast Fennel and Cannellini Bean...

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.

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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.