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A roast dinner is my favourite dinner, my absolute favourite. I always eat it throughout the year, either at home or cosying in a pub corner on a Sunday afternoon in the middle of winter. But personally nothing beats a home cooked roast, by someone else I my add, but if you can't get the workers then I suppose you have to do it yourself. For some reason Roast dinners are billed as a difficult meal to cook, but personally I don't agree, and although however hard I try my kitchen always looks likes a bomb hit it, roasts are pretty easy to make. It's all mainly prep, and having a pen and paper for your timing, so follow my easy (hopefully) step by step instructions for your perfect roast.

To feed 4 people-
1 large chicken (or extra large if you like big portions)
1 bag of chantenay carrots
1/2 cup of frozen peas
1 packet of sage & onion stuffing
White potatoes (I used maris piper) - this bit is up to you, but I like to make plenty of crispy potatoes and aim for 6 each. Dependent on potato size, cut into quarters or halves
Olive oil
3 tbsp mixed herbs
1 lemon
Chicken gravy granules
200ml white wine

All together the duration from prep to table is 3 hours

1. Pre-heat your oven to 170 degrees
2. Cut your lemon in half and stuff inside the chicken, place on a baking tray, drizzle in olive oil and sprinkle your mixed herbs over the surface of the chicken
3. Set your timer for 100 minutes (exact cooking times should be on your chickens packaging) and place in the middle shelf
4. Peel and cut your potatoes and place them in warm water in a saucepan with the lid on
5. Once the water is boiling, leave the potatoes to part cook for 10 minutes
6. Whilst your potatoes are part cooking, place your carrots in a roasting tray and drizzle liberally with honey
7. Prepare another roasting tin for the potatoes by pouring oil into the tin about 5-10cm deep. Place into the oven to heat the oil in preparation for the potatoes
8. Prep your stuffing, i'm being lazy with this one, but cooking instructions are on the package
9. After your potatoes are part boiled (place a knife into the potatoes and if the outer layer is soft you are good to go) drain the water and place back into the saucepan. With the lid on, give the pan a good old shake to fluff up the potatoes, this will make them all crispy once cooked
9. Remove the pan with the oil from the oven and place the potatoes in, making sure to coat with the hot oil
10. Place the potatoes and the carrots into the oven for 75-90 minutes. (I say this as it always turns out different, every single time for me) You want to keep checking on them every 15-20 minutes and give them a shake.
11. Your stuffing is ready to eat, but if you want a crisp layer on the top, place in the oven for 45 minutes
12. After your chicken is cooked, leave on the side to cool for 30 minutes (by this time your veggies should nearly be done)
13. Place your peas in warm water and cook for 15-20 minutes. When you drain the peas make sure you save the water for the gravy
14. Once everything is done it's time for the gravy. Place 8 tbsp of gravy granules in a measuring jug and add 800ml of leftover vegetable water (if there isn't enough top up with boiling water) then add 200ml of white wine. Stir all together for an easy gravy recipe

roasted carrots

Now reading that back, it does seem a little daunting, but as long as you have everything prepped, it's a case of snuggling down on the sofa on a Sunday afternoon with a cuppa, and checking the food every 20 minutes. After everything is cooked, plonk it all on the table for everyone to help themselves.

roast potatoes roasted

Now aren't you glad winter is on it's way...


  1. Love a good roast myself! One of the things i miss sorely about England. I'm going to have to get my English friends together and cook a roast nearer Christmas time...will bookmark this recipe for then! xx

  2. This looks wonderful! Loving your blog so much at the moment, it's just so beautiful :)

  3. Love having a roast dinner! This looks delicious. xx

  4. I am desperate to make a roast but a little daunted by the process - thanks for the tip!