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Anna’s Family Kitchen is sharing a quick and easy one tray roast. When I cook my turkey at Christmas I cover it with a maple glaze so I thought I’d try the same with a roast chicken and root veggies. This is the result! I used baby carrots and parsnips as they don’t need peeling. I just topped and tailed them and left them whole. If you’re feeding four or more you’ll need two chickens and a large roasting tray. Serves: 6 Prep: 5 minutes Cooking: 90 minutes Total: 95

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