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One-pot Sugar-glazed Roast Sunday Lunch

By Tate & Lyle Cane Sugars
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 4 chicken thighs
  • 4 pork sausages, twisted in half and cut
  • 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 of tate & lyle golden sugar
  • 1 heaped tbsp of fresh thyme, leaves, roughly chopped
  • 1 sprinkle of ground black pepper, to season
  • 3 tbsp of olive oil
  • 2 tbsp of cider vinegar
  • 1 pinch of salt, to season

Method

4 steps

  1. Step 1

    Preheat the oven to 200C/180 Fan/Gas 6.

  2. Step 2

    Mix together the olive oil, vinegar, sugar, thyme and a generous amount of salt and pepper.

  3. 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.

  4. 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.