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- One-pot Sugar-glazed Roast Sunday Lunch…
One-pot Sugar-glazed Roast Sunday Lunch
Traditional-
4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 4 pork sausages , twisted in half and cut
- 4 chicken thighs
- 8 bacon rashers
- 6 new potatoes , halved lengthways
- 8 baby carrots
- 2 parsnips, peeled & halved lengthways
- 2 red onions, peeled, quartered through the root
- 3 heaped tbsp Tate & Lyle Golden Sugar
- 3 tbsp olive oil
- 2 tbsp cider vinegar
- 1 heaped tbsp fresh thyme, leaves, roughly chopped
- 1 pinch salt , to season
- 1 sprinkle ground black pepper, to season
Method
Step 1
Preheat the oven to 200C/180 Fan/Gas 6.
Step 2
Mix together the olive oil, vinegar, sugar, thyme and a generous amount of salt and pepper.
Step 3
Next, wrap each sausage in half with bacon, then place in a large roasting tin or 2 smaller ones so as not to overcrown everything. Add the chicken, potatoes, carrots, parsnips and onions, then drizzle over the olive oil mixture and rub everything well to coat, ensuring the chicken is skin-side uppermost.
Step 4
Roast on the middle shelf of the oven for 35-40 minutes, turning the vegetables and sausages halfway through and baste everything with the juices. When the chicken skin is crisp and golden and the vegetables are glazed and tender, the dish is ready. Remove and serve.
Shop the ingredients
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On OfferValueLIFE 2d
Ocado British Chicken Thighs 1kg
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Value
Ocado Parsnips 750g
750g98p
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OfferSave 20%, was £2
Aspall Organic Cyder Vinegar 350ml
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Other
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Ocado 14 Unsmoked Streaky Bacon Rashers 300g
300g£2.75
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