How to make a one-pot roast dinner

Winner winner chicken dinner

A Sunday roast is a British staple and the perfect meal to cook with your flatmates at the weekend (plus they make tasty leftovers).

It's so customisable, so whether you want a specific meat or a vegetarian version, there's so many easy swaps you can make to suit all tastes. Plus, it's a one-pot wonder so no towers of washing up or advanced cooking skills needed!

The Ultimate One-Tray Roast Dinner

This clever traybake cuts down on washing up by cooking the chicken, crispy potatoes, and vegetables all together on a single baking tray.

Ingredients (serves 2-4):

4-6 boneless chicken thighs

• 4-6 boneless chicken thighs
• 2 large baking potatoes (unpeeled and cut into chunks) 
• 3 large carrots (sliced) 
• 1 broccoli head (cut into small florets) 
• 2 tbsp olive oil or vegetable oil 
• 2 tsp dried thyme or rosemary 
• Salt and black pepper 
• Gravy granules 
• Frozen Yorkshire puddings

Method:

1. Preheat your oven to 200°C. Toss the potato chunks and sliced carrots directly onto a large baking tray with 1.5 tbsp of oil, the dried herbs, salt and pepper. Spread them out in a flat layer. 
2. Rub the chicken thighs with the remaining 0.5 tbsp of oil, season with salt, and nestle them right into the tray alongside the veg. Pop the tray into the oven and roast for 30 minutes. 
3. Carefully take the tray out. Scatter the broccoli florets into any open gaps. Place your frozen Yorkshire puddings on top of the tray. Return everything to the oven for another 10-12 minutes until the chicken is thoroughly cooked, the potatoes are golden, and the Yorkies are hot and crisp. 
4. While the tray finishes cooking, boil the kettle. Mix 3-4 teaspoons of gravy granules with boiling water in a mug, stirring continuously until thick and smooth. Drizzle it generously over the plated food.

Gather your flatmates, delegate the chopping, and let's get a proper Sunday roast sorted!

Fancy going out for a Sunday lunch? Check out our top 3 roast dinners near you.