Chicken and Lamb Roast Dinner
A warm and simple roast featuring chicken and lamb on a bed of tender, roasted vegetables, perfect for family meals or entertaining guests.
Ingredients
Main Ingredients
- 1 whole whole chicken
- 1 lb lamb shoulder
- 4 pieces potatoes, chopped
- 2 pieces carrots, chopped
- 1 whole onion, quartered
- 4 cloves garlic, minced
- 2 cups vegetable broth
- Olive oil
- Salt and pepper
- Fresh herbs (like rosemary and thyme)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Season the chicken and lamb with salt, pepper, and minced garlic.
- In a large roasting pan, combine the potatoes, carrots, and onion. Drizzle with olive oil and season with salt, pepper, and fresh herbs.
- Place the seasoned chicken and lamb on top of the vegetables.
- Pour the vegetable broth into the pan.
Cooking
- Roast in the oven for about 1.5 to 2 hours, or until the chicken is cooked through and the lamb is tender.
Serving
- Let rest before carving, then serve with the roasted vegetables.
Notes
Cool leftovers within two hours and place in airtight containers. Store in the fridge for up to 3 days. For longer storage, freeze portions for up to 2 months. Thaw in the fridge before reheating gently. Use a large roasting pan so the heat circulates well.