Sunday roast, the very heart and soul of the British food and a tradition that goes back centuries. Definitely, my kind of food. It has everything one would ever ask for: tender meat, gorgeous veggies and finger-licking gravy. More than a meal, this is a proper feast. I always end up eating more than l should, to the point where l feel l’m about to explode. Self-control is right out the window when it comes to a glorious Sunday roast.
Whoever said that British food is plain and boring, they didn’t have a Sunday roast. Yes, the ingredients used are basic, but then you do not necessarily need exotic foods to prepare a spectacular meal. It is more about the quality of the ingredients used. I must admit, when l first came to the UK, I had no idea what gravy was. The idea of using the juices that are left in the pan after roasting to make a sauce seemed peculiar, and I was reticent about giving it a try. I was clearly missing out big time, it is absolutely amazing. Now I cannot think of roast without gravy, the two of them go hand in hand like best buddies. And then, you do not have to wait for a Sunday to indulge in this epic feast, any day of the week can become a special one, after all, a treat is always welcome, no matter when. You must give this recipe a try!
Sunday roast chicken with carrots, potatoes and peas
- 1 medium whole chicken (1,5 kg)
- 3 garlic cloves
- 25 g butter
- 1 tsp dried thyme
- 1 tsp fried rosemary
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp plain flour
- 1 cube of chicken stock
- 4 potatoes
- 2 carrots
- 1 cup of frozen peas
- 2 tbsp olive oil
- Preheat the oven to 200 degrees C.
- Place the chicken onto a roasting tray.
- Use a garlic presser to mash the garlic cloves, then mix it with the butter, chopped parsley, thyme and 1/2 tsp rosemary.
- Rub the mixture onto the chicken, season with salt and pepper and roast for 20 minutes at 200 degrees C, after this time, set the temperature to 180 degrees C and roast for a further 1 hour and 10 minutes.
- Remove the tray from the oven and allow it to rest for 20 minutes, so that the juices can be released.
- Transfer the chicken onto a serving plate, discard the fat bits and only keep about a tablespoon of roast juices on the tray.
- To make the gravy, place the tray on a low heat and add the flour, mixing well to get a smooth paste.
- In a jug, add the chicken cube to 0,5 l of boiling water, then add it to the tray, stirring continulously until you get the desired consistency of your gravy.
- Pass the gravy through a sieve to remove any bits that might have been left from the roast.
- Next, bring a pan of water to the boil, add the frozen peas and leave to cook for 10 minutes. Drain the water.
- Have a look at my recipe of roasted rosemary potatoes, the carrots can be roasted in the same way. I would use a separate tray and roast the potatoes and carrots together, just pop them in the oven about 1 hour before the roast is done, so that they can be ready at the same time. The olive oil and 1/2 tsp of dried rosemary can be used when roasting the potatoes and carrots.