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Midweek chicken roast  recipe

Midweek chicken roast recipe

1 rating

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

  • Serves 4 with leftovers
  • 30 mins to prepare and 1 hr 40 mins to cook
  • 965 calories / serving


  • 1.6kg whole chicken
  • 2 lemons, halved
  • 5 garlic cloves
  • 1 large onion, finely sliced
  • 200g baby carrots
  • 500g new potatoes
  • 2 tbsp rapeseed oil
  • 4 rosemary sprigs
  • 500g Aunt Bessie’s Honey Glazed Parsnips
  • 4 Aunt Bessie’s Glorious Golden Yorkshire Puddings
  • 400g purple sprouting broccoli

For the gravy

  • 200ml white wine
  • 1 tsp Marmite
  • ½ chicken stock cube (use the remaining half, made up to 200ml, in the gravy if required)

Perfect with:

Aunt Bessie's 10 Glorious Golden YorkshiresHearty, golden and wholesome, and just the right amount of crispiness. Aunt Bessie's 10 Glorious Golden Yorkshires
Hearty, golden and wholesome, and just the right amount of crispiness.
Shop ingredients
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    56g 80%
  • Saturates

    17g 85%
  • Sugars

    19g 21%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 56.3g Protein 53g Fibre 9.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a large, deep roasting tin and place the lemon halves and garlic in the cavity.
  2. Put the onion, carrots and potatoes around the chicken, being careful not to overcrowd the tin (use a second tin if necessary). Drizzle with the oil, season and scatter over the rosemary. Roast for 1 hr 20 mins until the chicken juices run clear and the vegetables are caramelised and tender. When the chicken has 30 mins to go, cook the parsnips to pack instructions. Remove everything from the oven and loosely cover with foil.
  3. 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.

  4. 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.

  5. 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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