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The 'Classic' Sunday Roast

The 'Classic' Sunday Roast

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    4 serving

Prep time:

Cook time:

Serves: 4

Arthur Potts Dawson's classic take on the Sunday Roast, with chicken, roasties, chipolatas, veggies and extra special gravy.

Recipe by Arthur Potts Dawson as part of the cheFHM series.

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  • 1 whole chicken
  • 12 pork chipolatas
  • 170g sage & onion stuffing mix
  • 750g roasting potatoes
  • 500g carrots
  • 450g frozen peas
  • 1 onion
  • 2 cloves garlic, peeled and crushed
  • 2 bay leaves
  • 3 tbsp soy sauce
  • 3 tbsp plain flour
  • 50g butter
  • 2 pinches sea salt
  • 2 pinches cracked black pepper

Recipe tips / Prepare ahead

Preheat the oven to 200°C; mix stuffing and 100ml of water in a bowl, before tightly packing chicken. Preheat a baking tray with no oil in the oven.


Step 1

Place the chicken on a separate, greased baking tray. Crumble peeled garlic gloves around it, a chopped onion, 6 bay leaves, a number of unpeeled carrots and roughy chopped celery. Drizzle oil over chicken and vegetables; season with salt and pepper; and place tray in oven. Roast for an hour-and-a-half.

Step 2

Peel, top and tail the potatoes; add them (on their unflat edges) to the pre-heated baking tray, along with three glugs of vegetable oil. Return the tray to the oven once the chicken has been in for 15 minutes. Reduce the oven temperature to 160-170°C, and leave to cook for an hour-and-a-quarter.

Step 3

Bring two large water-filled pans to the boil on the stove when the chicken has 5-7 minutes left to cook. Chop the remaining carrots and add to one of the pans; add peas to the other. Add the chipolatas in with the roasting potatoes at the same time.

Step 4

Now check the chicken by poking a potato peeler under one of its arms - if the liquid runs clear it is cooked (if pink, then cook a while longer).

Step 5

Remove the chicken from the tray it has cooked in; leave the chicken to rest on a serving dish for a further 5 minutes. Put the tray over a medium heat; pour in some of the pan water the carrots are boiling in. Thicken the mixture with 2 tbsp of flour - this will make the base for the gravy.

Step 6

Keep stirring the gravy and season with soy sauce and salt.

Step 7

Remove the baking tray of roast potatoes and chipolatas from the oven; place around the chicken. Remove the carrots and peas from their pans, and serve. Strain the gravy through a sieve, pushing through all the juices; pour the gravy all over the chicken to keep it warm. Dinner is served!

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