Sunday Lunch

/Ultimate Sunday Roast with Chicken Recipe
Ultimate Sunday Roast with Chicken recipe

Ultimate Sunday Roast with Chicken Recipe

A hearty and comforting traditional Sunday roast, featuring tender roast chicken, golden roast potatoes, sweet parsnips, flavourful Brussels sprouts, indulgent pigs in blankets, veggie stuffing balls, all smothered in a rich chicken gravy.





  • Step 1.

    Preheat your oven to 200°C (fan 180°C, gas mark 6).
  • Step 2.

    Begin with the roast chicken. Place your chicken in a roasting tin, rub with olive oil, season well with salt and pepper, and roast according to weight guidelines or until the juices run clear. Typically, about 1 hour and 20 minutes for a 1.5kg chicken.
  • Step 3.

    For the roast potatoes, prepare the roasting tin by adding a inch thick layer of oil to the bottom of the pan. Heat it in the oven on the shelf above the chicken.
  • Step 4.

    Meanwhile, peeled and half the potatoes before parboiling them for roughly 10 minutes in salted water. Drain, then shake in the pan to fluff up the edges. Sift over an even thin coating of corn flour for extra crunchy potatoes.
  • Step 5.

    Carefully add potatoes to the baking dish with the heated oil, season with salt. Roast in the same oven, for about 50-60 minutes, or until golden and crisp. Tossed occasionally to ensure they crisp up evenly.
  • Step 6.

    Trim the parsnips, cut into quarters lengthways, and toss with honey and a little olive oil. Roast in the oven for 30-40 minutes or until crisp.
  • Step 7.

    Prepare the Brussels sprouts by trimming and cutting in half. Boil in salted water for about 5-7 minutes, then drain.
  • Step 8.

    Make pigs in blankets by wrapping small sausages in bacon. Place on a baking tray and cook in the oven for about 20-25 minutes.
  • Step 9.

    For the veggie stuffing balls, mix your favourite stuffing mix according to the packet instructions, form into balls, and bake for about 20 minutes.
  • Step 10.

    To make the gravy, pour the chicken resting juices into a pan, add a tablespoon of corn flour, cook for a minute, then gradually stir in 400ml of chicken stock. Bring to the boil and simmer until thickened.
  • Step 11.

    Serve everything hot with the gravy poured over.


  1. 1.5 kgMedium sized chicken

  2. 4 tbspOlive oil

  3. 800 gPotatoes

  4. 400 gParsnips

  5. 2 tbspHoney

  6. 400 gBrussels sprouts

  7. 12 Small sausages

  8. 12 Streaky bacon slices

  9. 1 packBatch stuffing mix

  10. 400 mlChicken stock

  11. 1 tspSalt and pepper

  12. 3 tbspCorn flour

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