One-pan roast dinner

Take the stress out of a Sunday roast with this one-pan recipe that couldn’t be simpler

  • Prep:20 mins
    Cook:1 hrs 20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 845
  • fat 51g
  • saturates 17g
  • carbs 45g
  • sugars 11g
  • fibre 7g
  • protein 55g
  • salt 1.1g


  • 1½ kg chicken
  • 1 lemon, halved
  • 50g softened butter
  • 2 tsp dried mixed herbs
  • 750g potatoes, chopped into roastie size
  • about 7 carrots, roughly 500g, each chopped into 2-3 chunks
  • 2 tbsp olive oil
  • 100g frozen peas
  • 300ml chicken stock
  • 1 tsp Marmite


Spiced roast chicken
Swap herbs for 2 tsp harissa paste and leave out the spuds. Add stock and peas (no Marmite) with another 2 tsp harissa. Serve with couscous.Mediterranean chicken
Leave out the carrots, then after 20 mins roasting, stir 1 aubergine, 2 red peppers and 2 red onions, all cut into large chunks, in with the spuds. Swap the peas for cherry tomatoes, and replace the stock and Marmite with 5 tbsp balsamic vinegar and 2 tbsp honey.Chicken with roasted roots
Chop 1.3kg mixed peeled carrots, parsnips, potatoes, celeriac and swede into even-size chunks, and roast alongside chicken as before.


  1. Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.

  2. Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.

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