A complete roast dinner with only 10 minutes of preparation, ready in under an hour and using just one tray (so hardly any washing up). Chicken wrapped in parma ham with potatoes, parsnips, carrots, peas and even the gravy!
Course Main Course
Keyword Roast Dinner, Sunday Roast
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
4large carrotsabout 600g
4medium-large parsnipsabout 600g
A few sprigs of thyme
200gfrozen peasabout 4 handfuls
2tbspapple cider vinegar
300mlhot chicken stockor 300ml hot water + 1½ chicken sock cubes
Pre-heat the oven to 200ºC/180ºC fan.
Wrap the chicken in parma ham and place on to a large baking tray.
Peel the carrots and parsnips, and chop the carrots, parsnips and new potatoes into bite sized pieces. Add them to the baking tray ensuring they’re in a single layer. Lay the thyme on top and season with salt.
In a cup or small bowl mix the brown sugar (1 tbsp), apple cider vinegar (2 tbsp) and olive oil (3 tbsp). Spoon the mixture over the chicken and vegetables ensuring they are all coated.
Place the tray into the oven and cook for 20 minutes. You need to ensure that everything is in a single layer in your baking tray otherwise it will not cook properly. If your baking tray isn’t large enough, split the ingredients between two trays.
Turn the vegetables, baste the chicken with the sauce and return the tray to the oven for a further 10 minutes.
Add the peas and chicken stock, ensuring the peas are covered in the stock to help them cook evenly, and return the tray to the oven for a final 10 minutes.
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