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  • One-Pan Sunday Roast

    Stuffing. Veg. Roast potatoes. Chicken. Gravy. The whole shebang. What more could you ask for on a lazy Sunday?

    Image credit: Haarala Hamilton

    One-Pan Sunday Roast

    Serves 4

    I N G R E D I E N T S

    1 onion
    fresh sage
    1 red apple
    3 pork sausages
    2 carrots
    2 parsnips
    1 large whole chicken
    750 g (1 lb 10 oz) new potatoes herbes de Provence
    125 g (4½  oz) asparagus
    olive oil
    salt and pepper 

    M E T H O D

    Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).   

    Finely chop the brown onion. Chuck it into a frying pan with a drizzle of olive oil over a medium heat. Add 5 chopped sage leaves. Season with salt and pepper. Once the onions are soft, remove them from the heat and add them to a bowl along with a grated red apple. Squeeze the meat out of the sausages and mix it in with the onion. Once combined, form into a lump.   

    Get a large metal roasting pan. Chop the carrots and parsnips into strips and line them along the centre of the pan.   

    Take your chicken. Pull up the skin on its backside and stuff the sausage meat inside. Once it is stuffed, set the chicken on top of the carrots and parsnips. Add the new potatoes to the pan. Drizzle olive oil over the chicken and veg, scatter on some herbes de Provence, season with salt and pepper and place the pan in the hot oven for 55 minutes.   

    After 55 minutes, the bird will be nearly cooked. Take it out, and move all the potatoes to one side of the pan. Chop asparagus spears in half and add them to the pan, drizzling them with a little olive oil and seasoning with salt and pepper. The part of the bird with the stuffing inside might be browning a little faster than the rest. If this is the case, simply cover that part with foil.   

    Place the pan back in the oven for 15 more minutes or until the bird is cooked through (insert a skewer into the area of skin between the breast and leg to see if the juices run clear).   

    Once the bird is cooked, remove the pan from the oven. Place the carrots, parsnips, potatoes and asparagus into serving bowls. Scoop the stuffing out of the chicken and place it into a bowl. Remove the chicken from the pan and carve it up.   

    Now for your super quick gravy. Place the roasting pan on the hob over a high heat. Add 4–5 tablespoons of water and with a wooden spatula rub all the sticky bits off the bottom of the pan. Once the bottom of the pan has been rubbed clear, add 150 ml (⅔ cup) water. Keep mixing everything together and reducing the water until you have a nice dark brown gravy.

    Pour the gravy into a serving jug.   

    Make sure everyone gets a bit of everything and tuck in! 

    Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books.