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One-Pot Sugar-Glazed Sunday Roast

  Rating 0.0

Prep

25 mins

Bake

35-40 mins

Serves

4

Difficulty

Medium

About

This is an effortless one-pot version of Sunday lunch with all the meat and vegetables cane sugar-glazed to perfection in no time at all. And, best of all, there's minimal washing up.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 200°C/Fan180°, 400F, Gas Mark 6.

Step 2

Mix together the olive oil, vinegar, Tate & Lyle Light Soft Brown Cane Sugar, thyme and a generous amount of salt and pepper.

Step 3

Next, wrap each sausage half in bacon, then place in a large roasting tin or 2 smaller ones so as not to overcrowd 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 basting 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.

Ingredients – 13 items

Serving

1

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

Rounded

3 tbsp
Olive-oil

Olive oil

3 tbsp

Cider vinegar

2 tbsp
Thyme

Thyme leaves

Roughly chopped

1 tbsp
Pork sausages

Pork sausages

Twisted in half and cut

4
Streaky bacon

Rashers rindless streaky bacon

8

Chicken thighs

4

New potatoes

6
Carrots

Carrots

Peeled

8

Parsnips

2
Red-onion

Red onion

2
Black-pepper

Freshly ground black pepper

Pinch

Salt-table

Salt

Pinch

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