Take the stress out of a Sunday roast with this one-pan recipe that couldn’t be simpler
Prep:20 mins
Serves 4
1½ kg chicken1 lemon, halved50g softened butter2 tsp dried mixed herbs750g potatoes, chopped into roastie sizeabout 7 carrots, roughly 500g, each chopped into 2-3 chunks2 tbsp olive oil100g frozen peas300ml chicken stock1 tsp Marmite
STEP 1Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it’s tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.STEP 2Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
