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This easy, all-in-one roast chicken uses a couple of shortcuts making it possible to enjoy a roast dinner in the week but with little effort. See method
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For the gravy, drain all the juices from the chicken roasting tin (you should have about 200ml) into a small saucepan. Add the wine, Marmite and ½ stock cube; simmer for 5-10 mins until the gravy is reduced. If you don’t have enough juices, top up with chicken stock. Season to taste and leave on a very low heat until ready to serve.
While the chicken is resting, cook the Yorkshire puddings to pack instructions. Bring a pan of water to the boil and add the broccoli; cook for 2-3 mins until al dente, then drain.
Carve the chicken and serve with the veg, Yorkshires and gravy for a simple midweek roast.
See more Roast chicken ideas
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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