Skip to content

Sunday Chicken Roast

Recipe

Hearty and rustic, you can make the most of your chicken with this classic Sunday roast recipe.

Serves: 10 people   |   Prep time: 55 minutes   |   Cooking time: 55 minutes

British   |   Main

  

Ingredients

  • 1 x 500g Bag Parsnips, Peeled, Halved, and Quartered if large
  • 1 Swede - Peeled and Cut into 8 Chunks
  • 500g New Potatoes - cut in half
  • 3 x 510g Packets Chicken Leg Quarters
  • 150ml Solesta Mild Olive Oil
  • 2 x Onions - peeled and cut into quarters
  • 3 x tsp Stonemill Dried Parsley
  • Salt and pepper

  

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. In a large pan of boiling salted water cook the parsnips, swede and potatoes for 10 minutes.
  3. Meanwhile put the chicken quarters in a large roasting dish.
  4. Pour over the oil and put into the oven.
  5. When the vegetables are ready - drain and add to the roasting dish, along with the onion quarters.
  6. Season with some pepper and continue roasting for 45 minutes.
  7. Check all is tender - sprinkle with the parsley and serve.
  8. Great served with Quixo Chicken Gravy.