Sunday Lunch for 12:30

So I had to make Sunday lunch for the family this weekend. I've struggled in the past of knowing what to put on and when so it's all ready at the right time so put this recipe together with timings to prompt me at the right times.
Didn't get a cooksnap, but the chicken was cooked to perfection, not too dry and nice crispy on the outside, fluffy on the inside roasties. Clear plates all round 😋

AndyB77 @AndyB77

Ollerton, Nottinghamshire

Saved

Ingredients

2 hr

4-6 people

1x large chicken
1x Savoy cabbage, trimmed and sliced
3-4carrots, sliced
Green beans
75 g(half pack) sage and onion stuffing
130 mlboiling water
4x teaspoons gravy granules
280 mlboiling water
Mash potato
2x large Maris Piper potatoes, cubed
Knobbutter
Splashmilk
Roast potatoes
1x large Maris Piper potato, cut into roast potato size
Cooking oil

Saved

Steps

2 hr

1

10:40 (or before) Place chicken in large roasting tin. Sprinkle salt and add a splash of water in tin. Place in middle oven. Set timer as per cooking instructions, generally 1 hr 40 mins at fan 180⁰
2

11:20 Pre-heat smaller oven to fan 200⁰ (or use top of other oven). In a baking dish, heat some cooking oil in the oven.
3

Bring to boil the potatoes for roasting and simmer for 10 mins. Drain, shake a little, then add to the baking dish with the hot oil and roast in oven.
4

Baste chicken
5

In a jug, add the boiling water to the sage and onion stuffing. Leave to stand for 5 mins. Butter a small baking tray. Add sage and stuffing mix to tray and spread to about 2cm thickness.
6

11:50 Bring all vegetables to boil and simmer for 20-25 mins. Potatoes for mash should fall off a knife when checked, but not too soft.
7

12:00 turn roast potatoes. Add stuffing mix to hot oven for 20-25 mins.
8

Take lid off chicken for last 30 mins. Baste chicken.
9

12:20 Drain potatoes. Mash until smooth with butter and milk. Don't add too much milk. Add a little at a time and mash until fluffy.
10

Drain vegetables. Use draining water for gravy. Mix gravy granules to desired thickness.
11

Take chicken out, rest and carve.
12

12:30ish Serve.