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One-pot Sugar-glazed Roast Sunday Lunch

One-pot Sugar-glazed Roast Sunday Lunch

Brought to you by: Tate & Lyle Cane Sugars
Traditional
    4 serving
5.0 8 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This is an effortless one-pot version of Sunday lunch with all the meat and vegetables sugar-glazed to perfection in no time at all. And, best of all, there's minimal washing up. Looking for more traybake recipes? Look no further.
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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.

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