Description
A comforting Sunday roast featuring crispy skin, tender meat, and roasted vegetables, perfect for family dinners.
Ingredients
Scale
- 1 whole chicken or beef joint
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 4 large potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 1 onion, quartered
- Fresh herbs (such as rosemary and thyme)
- Gravy (for serving)
Instructions
- Preheat your oven to 180°C (350°F). Pat the chicken or beef joint skin dry with paper towels. Peel and chop potatoes and carrots into even pieces. Quarter the onion and set everything near the pan.
- Season the chicken or beef joint with olive oil, salt, and pepper. Rub the oil and seasoning all over the meat. Toss potatoes, carrots, and onion with olive oil, salt, and pepper, then scatter fresh herbs over the vegetables and tuck sprigs near the meat.
- Place the meat in a roasting pan surrounded by the prepared vegetables. Roast for about 1.5 hours (90 minutes) or until cooked through. Use a meat thermometer to check internal temperatures—chicken at 75°C (165°F) or beef to preferred doneness. Turn vegetables halfway through for even browning.
- Let the meat rest for 10–15 minutes before carving. While resting, prepare gravy from the pan drippings by skimming excess fat, whisking in a little stock or water. Serve with roasted vegetables and gravy.
Notes
Rest the meat for juicier slices. Use a meat thermometer for accurate doneness.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 100mg