The Sunday Roast….

Wether it’s Chicken, Beef, Lamb or anything else, the roast dinner is up there with the greats, its a dinner you have for a special occasion, a family get together or just the good old Sunday lunch.

Yet this meal we all grew up on and cook regularly can be a nightmare in the kitchen, everything cooks at different rates, different temperatures and some of the veg needs cooking TWICE!

Here’s my guide on cooking an amazing roast dinner in the order you need to plate everything up hot and delicious. I’m using chicken this time, but the guide works for most meats.

Roast Chicken Dinner Schedule

ICUCC Steve

Follow this recipe, for correct timings to cook a roast chicken dinner from start to finish

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Prep Time 30

Cook Time 1 35

Course Main Course

Cuisine British

Servings 4

Ingredients

1 Medium, Sized Chicken 1.4kg roughly
100 g Butter
6 Sprigs Thyme Chopped
6-8 Maris Piper Potatoes cut into golf ball sizes
1 Savoy Cabbage Seperate leves, de-stem and slice
1 head Cauliflower Cut into small florets
1 head Broccoli Cut into small florets
1 kg Carrots Peel and slice to your choice, I like diagonal slicing
3 White Onions Diced small
8 Sage Leaves Finely chopped
1 Handful Parsley Finely chopped
2 Cloves Garlic Finely sliced
250 g fresh breadcrumbs use food processor
200 ml Full Fat Milk
200 g Sifted Plain Flour
4 Eggs
400 ml Chicken Stock

Instructions

This Guide is assuming you want to eat at 4pm, adjust times to suit your schedule

1.30 – Remove Chicken from the fridge and let it come up to room temperature.
Mix Butter, Thyme and fresh Black Pepper. Push this mixture under the Chicken Skin.
Pre heat oven to 190c
2.05 – Place Chicken in the oven @ 190c
2.10 – In a frying pan, melt 100g Butter, add 2½ diced onions, sliced garlic, soften for 5 mins.
Add Sage, Parsley, Breadcrumbs and season well, mix until butter fully absorbed and crumbs slightly golden, add more butter if needed.
Cook for 10-15 mins and set aside in a buttered oven proof dish
2.30 – Boil your carrots and potatoes for 10 mins in salted water, you should be able to push a sharp knife into the centre of the potatoes without resistance.
Drain and with the potatoes, shake them around vigorously in pan to fluff up the outside
2.35 – Place the Tray your roasting your carrots and potatoes on in the oven with enough oil to cover the bottom of the tray (5-10mm)
2.45 – CAREFULLY, add the Carrots and Potatoes to the tray/s with the hot oil, make sure all fully coated in the oil.
Season well with Salt and Pepper
Drizzle honey over the carrots and mix well
2.50 – Put potatoes and Carrots in the oven at 190c – Turn these every 15 mins
3pm – In a jug, mix your flour with the eggs, once combined add the milk and mix till smooth, season and set aside
3.10 – Put stuffing mix in the oven
3.25 – Fill pudding tray with 10mm oil and place in the oven to get smoking hot.
3.30 – Add your cauliflower. and broccoli to a pan of boiling salted water
3.35 – Add your cabbage leaves, ½ diced onion, ¼tsp bicarbonate of soda to a pan of salted boiling water
3.40 – Remove Chicken and stuffing from oven and rest under loose tin foil.
Place tray with chicken juices over the lowest heat, add stock and scrape up all the sticky pieces from pan, stir and reduce to make the best ever gravy, thicken if needed with a cornflour slurry
Add Yorkshire pudding mix to the pudding tray and place in the oven, do not open oven door until risen and golden
3.45 – Remove Potatoes and Carrots from oven and drain excess oil
3.50 – Drain your Cabbage, Cauliflower and broccoli
4pm – Remove Yorkshire Puddings, Carve chicken, plate up, serve and enjoy!