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How to Make The Perfect Sunday Roast

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There are few things more comforting and satisfying than a delicious Sunday roast. Whether it’s a family tradition or a new culinary adventure, the Sunday roast is a time-honoured meal that brings people together and creates lasting memories. But, how can you make the perfect Sunday roast? What are the secrets to creating tender, juicy meat, crispy roast potatoes, and perfectly cooked vegetables? In this article, we’ll share the ingredients to help you create a Sunday roast that is sure to impress and let your taste buds, satisfied. So, let’s roll up our sleeves, turn on the oven, and get ready to make the perfect Sunday roast.

Ingredients

For the chicken

Organic whole chicken
Potatoes
2 tbl spoons of sunflower oil
Rosemary
Bay leaves
Sage
Salt
Ground pepper

For the stuffing

3 slices of bread
Sage
1 onion
1 clove of garlic
2 eggs

For the sides

Carrots
Brussel sprouts
Green beans
Cranberry sauce

Method
  1. Preheat the oven at 180 degrees
  2. Mix the ingredients of the stuffing in a bowl and leave to one side
  3. Place the chicken on a baking tray and season with sunflower oil, salt, pepper and herbs
  4. Then add the stuffing inside the chicken and place foil over the chicken
  5. Put the chicken in the oven for 1h30 minutes
  6. While the chicken is in the oven, peel and boil potatoes for 10 mins
  7. Take the chicken out of the oven and pour any grease into a bowl
  8. Drain the potatoes and transfer onto the baking tray. Drizzle some sunflower oil on top of the potatoes, add some rosemary and return in the oven
  9. Meanwhile chop the vegetables and bring to boil 30 mins just before the chicken coming out
  10. Then get the gravy ready and pour the grease saved from earlier into a saucepan
  11. Add 1.5 tbl spoons of flour into grease and stir around
  12. Add water bit by bit and keep stirring until the flour dissolves into the sauce
  13. Add one stock cube and some wine
  14. Take foil off chicken after one hour and heat for another 30 mins
  15. After 30 minutes, cut down the thighs and out back in the oven for a few minutes
  16. When ready, take chicken out and calve. Take legs and wings off first
  17. Add any remaining grease to the gravy and serve the food
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