One-Pan Mother’s Day Roast

Author: Jil Smith

This Mother’s Day, take the reins from mom and treat her to a feast fit for a queen! This one-pan Sunday Roast will have her feeling loved and satisfied. So strap on that apron and get ready to amaze not only mom, but yourself.

PRO TIP: Get the whole family involved so that mom can have some much needed quiet time while everyone prepares her a feast to remember.



5 medium potatoes, cut into wedges

6 shallots, peeled and halved lengthwise

4 medium carrots, peeled and cut

1 cup of cauliflower

6 garlic cloves, peeled

1 Tbsp vegetable

1 1/2 tsp dried thyme, divided

1 tsp dried, divided

1 tsp sugar

Salt and pepper

2 Tbsp unsalted butter, melted

1.3kg chicken pieces



Preheat oven to 230 degrees.

Toss potatoes, shallots, carrots, broccoli, garlic, oil, 1 tsp dried thyme, 1/2 tsp dried rosemary, sugar, 1/2 tsp salt, 1/2 tsp pepper together in a large mixing bowl.

In a small mixing bowl mix melted butter, remaining thyme and rosemary, 1/2 tsp salt and 1/2 tsp pepper together.

Place vegetables in a single layer on a baking tray lined with Twinsaver’s Non-Stick Foil.


Pat chicken dry with paper towels and season with salt and pepper. Place chicken, skin side up, on top of vegetables and brush chicken with herb butter.

Roast for 40 – 50 minutes, rotating the pan halfway.

Remove from oven, allow to cool for a few minutes and then spoon pan juices over all vegetables and chicken pieces. Serve hot and with a smile.



PRO TIP: Got time? Make this super simple and simply super 3 ingredient cheesecake!

You will need:

1 litre plain double cream yoghurt
1 tin condensed milk
200g biscuits


Crush and press the biscuits into a microwave-safe Hulett Foil Tart Plate.

Mix yoghurt and condensed milk together and pour over biscuit base, then microwave on high for 5 to 6 minutes, or until set.

Refrigerate and serve cool with a cup of tea – Mom’s favourite.


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