One-tray roast dinner recipe
Created by The Tesco Recipes team
You don't need to have company to enjoy a delicious roast dinner. This simple one-tray roast comes with all the trimmings and is the ideal way to treat yourself to a special meal
See method- Serves 1
- 15 mins to prepare and 1 hour 20 mins to cook
- 963 calories / serving
Ingredients
- 1 medium baking potato, peeled and cut into quarters
- 1 tbsp vegetable oil
- 1 medium parsnip, peeled, woody core removed and cut into batons
- 2 chicken thigh fillets
- 4 rashers smoked streaky bacon
- 3 frozen sage and onion stuffing balls
- 50g frozen garden peas
- 1 frozen Yorkshire pudding
- 1 tbsp chicken gravy granules
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Shop ingredientsEach serving contains
- Energy
- 4040kJ 963.0kcal
- Fat
- 40g
- Saturates
- 10g
- Salt
- 3.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 112.1gProtein 41.2gFibre 15.9g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Bring a pan of salted water to the boil, add the potato and cook for 10-12 mins. Drain and leave to stream dry for 1 min before shaking in the colander to roughen up the edges of the potato.
- Heat the oil in a baking tray in the oven for 5 mins then carefully add the potatoes and parsnips. Roast in the oven for 20 mins, tossing occasionally.
- Wrap each chicken thigh in 2 rashers of bacon. Add to the potatoes along with the stuffing balls. Roast for 35-40 mins, turning the potatoes occasionally, until the chicken is cooked throughout and the potatoes are golden and crisp. Add the peas and Yorkshire pudding to the tray for the final 10 mins of cooking.
- When the roast is cooked, measure the gravy granules into a jug and top up with 150ml boiling water, stirring until smooth. Serve the roast drizzled with gravy.
- Leftovers: Roast your leftover chicken thighs and add lunchtime salads or make this chicken club sandwich.
- See more Roast Dinner Recipes
