One-Tray Chicken Sunday Roast

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on for crispness)
• 1.5 lb Baby Potatoes (halved)
• 1 lb Mixed Vegetables (carrots, broccoli, bell pepper, cut into bite‑size pieces)
• 1 cup Water (room temperature, used for batter)
• 0.5 cup All-Purpose Flour (sifted)
• 1 large Egg (beaten)
• 0.5 tsp Salt (kosher or sea salt)
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Beef Tallow (melted; provides high‑heat fat for coating)
• 1 tbsp Fresh Herbs (chopped rosemary and thyme)
• 1 cup Chicken Stock (low‑sodium)
• 1 tbsp Corn Flour (for thickening gravy)

Instructions

1. Preheat Oven

   Set the oven to 200°C (400°F) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 200°C

2. Make the Ultra‑Pudding Batter

   In a mixing bowl whisk together 1 cup water, 0.5 cup sifted all‑purpose flour, and the beaten egg. Add a pinch of salt and pepper, then whisk until smooth.

   Time: PT5M

3. Prepare Vegetables

   Wash and cut the potatoes in half and chop the mixed vegetables into bite‑size pieces. Toss them in a bowl with 1 tbsp melted beef tallow, a pinch of salt, pepper, and the chopped fresh herbs.

   Time: PT10M

4. Season the Chicken

   Pat the chicken thighs dry with paper towels. Sprinkle both sides with salt, pepper, and a little of the chopped herbs.

   Time: PT5M

5. Coat Chicken and Veg with Batter

   Place the chicken pieces and seasoned vegetables on a large plate. Drizzle or dip them in the batter, turning to coat all sides lightly.

   Time: PT5M

6. Arrange on Roasting Pan

   Lay the battered chicken skin‑side up in the centre of the roasting pan. Spread the coated vegetables around the chicken. Drizzle the remaining 1 tbsp melted beef tallow over everything.

   Time: PT5M

7. Initial Roast

   Place the pan in the preheated oven and roast for 45 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the vegetables are tender.

   Time: PT45M

   Temperature: 200°C

8. Rest Chicken and Crisp Veg

   Remove the pan, transfer the chicken to a cutting board and let rest for 5 minutes. Return the vegetables to the oven for an additional 20 minutes to develop extra crispness.

   Time: PT20M

   Temperature: 200°C

9. Make Pan Gravy

   While the veg finish, pour the pan drippings into a small saucepan. Add 1 cup chicken stock, a splash of water, and a pinch of salt. Bring to a gentle simmer. In a separate cup, whisk the corn flour with 2 tbsp cold water, then stir into the simmering liquid. Cook 2–3 minutes until thickened, then strain if desired.

   Time: PT10M

   Temperature: medium heat

10. Serve

    Slice the rested chicken, arrange on a serving platter with the crispy vegetables, and drizzle with the hot gravy.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g