Sunday Roast
A warm and simple meal perfect for family gatherings, featuring roasted meat and vegetables in one pan.
Ingredients
Main Ingredients
- 1 whole whole chicken or joint of beef/lamb
- 2 tablespoons olive oil
- to taste Salt and pepper
- 4 pieces potatoes, peeled and quartered
- 4 pieces carrots, peeled and chopped
- 2 cups green beans
- 1 piece onion, quartered
- Herbs (thyme, rosemary, or your choice)
- Gravy (made from drippings)
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- Season the chicken or meat with olive oil, salt, pepper, and herbs.
Cooking
- Place the meat in a roasting pan and surround it with potatoes, carrots, and onion.
- Roast in the oven for about 1.5 to 2 hours, or until the meat is fully cooked and juices run clear.
- In the last 30 minutes, add green beans to the roasting pan.
- Remove from oven and let rest before carving.
Serving
- Serve the Sunday Roast sliced and placed on a warm platter.
- Add the roasted vegetables around the meat and pour gravy over the slices.
Notes
Cool leftovers quickly and place in an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in the oven to keep the meat moist. Dry the meat with a paper towel before seasoning for a better crust. Use a meat thermometer: 75°C (165°F) for chicken, 60–70°C (140–160°F) for beef/lamb.