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roast chicken, and all the bits
A comprehensive recipe for a traditional Sunday roast featuring succulent roast chicken, crispy roast potatoes, giant Yorkshire puddings, pigs in blankets, honey-roasted root vegetables, cheesy cauliflower, and sautéed Brussels sprouts with bacon.
recipe by
ScottChegg
mainBritish6 servingshigh protein
45
prep (min)
120
cook (min)
165
total (min)
- •1 whole (approx 1.5-2kg) roasting chicken
- •50 grams butter, softened (for chicken rub)
- •1 bunch fresh thyme and rosemary
- •1.5 kg floury potatoes (Maris Piper or King Edward), peeled and halved
- •100 grams goose fat or vegetable oil (for potatoes)
- •500 grams carrots, peeled and sliced lengthwise
- •500 grams parsnips, peeled and quartered
- •12 items chipolata sausages
- •12 slices streaky bacon
- •500 grams Brussels sprouts, trimmed and halved
- •150 grams bacon lardons or chopped bacon
- •1 head cauliflower, broken into florets
- •50 grams plain flour (for cheese sauce)
- •50 grams butter (for cheese sauce)
- •500 ml milk (for cheese sauce)
- •150 grams cheddar cheese, grated
- •140 grams plain flour (for Yorkshires)
- •4 items eggs (for Yorkshires)
- •200 ml milk (for Yorkshires)