All-in-one Sunday roast

(7 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

All-in-one Sunday roast
All-in-one Sunday roast
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A wonderfully easy Sunday lunch for two, all cooked in just one tray - tender chicken breasts with a delicious herb and mustard stuffing, and delicious roasted leek, carrots and parsnips


  • 2 chicken breasts on the bone
  • 2 sage leaves
  • 2 rashers smoked back bacon
  • 1 leek, trimmed, and sliced
  • 2 small parsnips, peeled and diced
  • 2 medium carrots, peeled and diced
  • Salt and ground black pepper
For the stuffing:
  • 2tbsp olive oil
  • 1 small red onion, peeled and chopped
  • 2tsp Dijon mustard
  • 4-5tbsp white breadcrumbs
  • 1tbsp fresh chopped mixed herbs (we used parsley and sage)
  • 2 cocktail sticks

Use sweet potato instead of parsnips, if you like.


  1. Set the oven to gas mark 4 or 180C.
  2. To make the stuffing: Put 1tbsp of the oil into a heatproof bowl with the onion. Microwave the onion on full power for 2 mins, to soften it. Stir in the mustard, breadcrumbs and herbs and mix them all together.
  3. Cut a slit in the middle, along the length, of each chicken breast. Spoon the stuffing mixture into each of these pockets. Put a sage leaf on top and wrap a bacon rasher around each one, securing the ends with a cocktail stick.
  4. Put the leek, parsnip and carrot in a roasting tin. Pour 300ml ( pint) hot water over them. Place the chicken breasts on the vegetables, season and drizzle with the rest of the oil. Cook for 30 mins. Baste with the juices and cook for another 30 mins, until the vegetables and meat are tender.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 500(kcal)
  • Fat 19.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(7 ratings)

Your comments

comments powered by Disqus

FREE Newsletter