Classic roast chicken & gravy
A classic roast chicken recipe should be in everyone's repertoire. Make this oven baked chicken with gravy for a satisfying Sunday lunch.
Golden roasted potatoes, parsnips & garlic
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g smallish potatosmall ones left whole, larger ones quartered
- 3 large parsnipscut into large chunks
- 4 tbsp sunflower oil
- 2 garlicbulbs, split into cloves
Nutrition: per serving
- kcal338
- fat12g
- saturates2g
- carbs47g
- sugars8g
- fibre7g
- protein7g
- salt0.1glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
step 2
Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.
