Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

One-tray roast dinner recipe

1 rating

You don't need to have company to enjoy a delicious roast dinner. This simple one-tray roast comes with all the trimmings and is the ideal way to treat yourself to a special meal See method

Serves 1
15 mins to prepare and 1 hr 20 mins to cook
963 calories / serving

Ingredients

1 medium baking potato, peeled and cut into quarters
1 tbsp vegetable oil
1 medium parsnip, peeled, woody core removed and cut into batons
2 chicken thigh fillets
4 rashers smoked streaky bacon
3 frozen sage and onion stuffing balls
50g frozen garden peas
1 frozen Yorkshire pudding
1 tbsp chicken gravy granules

Each serving contains

Energy
4040kj
963kcal 48%
Fat
40g 58%
Saturates
10g 51%
Sugars
15g 16%
Salt
3.5g 58%

of the reference intake
Carbohydrate 112.1g Protein 41.2g Fibre 15.9g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Bring a pan of salted water to the boil, add the potato and cook for 10-12 mins. Drain and leave to stream dry for 1 min before shaking in the colander to roughen up the edges of the potato.
Heat the oil in a baking tray in the oven for 5 mins then carefully add the potatoes and parsnips. Roast in the oven for 20 mins, tossing occasionally.
Wrap each chicken thigh in 2 rashers of bacon. Add to the potatoes along with the stuffing balls. Roast for 35-40 mins, turning the potatoes occasionally, until the chicken is cooked throughout and the potatoes are golden and crisp. Add the peas and Yorkshire pudding to the tray for the final 10 mins of cooking.
When the roast is cooked, measure the gravy granules into a jug and top up with 150ml boiling water, stirring until smooth. Serve the roast drizzled with gravy.

Leftovers: Roast your leftover chicken thighs and add lunchtime salads or make this chicken club sandwich.

See more Roast Dinner Recipes