Hearty and rustic, you can make the most of your chicken with this classic Sunday roast recipe.

  • Serves: 10 people
  • Prep time: 55 minutes
    • British

    Sunday Chicken Roast

    Recipe Information

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    1 x 500g Bag Parsnips, Peeled, Halved, and Quartered if large

    1 Swede - Peeled and Cut into 8 Chunks

    500g New Potatoes - cut in half

    3 x 510g Packets Chicken Leg Quarters

    150ml Solesta Mild Olive Oil

    2 x Onions - peeled and cut into quarters

    3 x tsp Stonemill Dried Parsley

    Salt and pepper


    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    In a large pan of boiling salted water cook the parsnips, swede and potatoes for 10 minutes.

    Meanwhile put the chicken quarters in a large roasting dish.

    Pour over the oil and put into the oven.

    When the vegetables are ready - drain and add to the roasting dish, along with the onion quarters.

    Season with some pepper and continue roasting for 45 minutes.

    Check all is tender - sprinkle with the parsley and serve.

    Great served with Quixo Chicken Gravy.

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