Zesty Sunday Roast

As much as we all love a classic Sunday roast, the same one every week can get a little boring. So why not try your hand at this zesty twist on a British classic?!

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Serves 4

For this recipe you will need:

4 large yellow potatoes

8 medium oranges

A large bunch of fresh rosemary

5 garlic cloves

2 packets of broccoli tenders

1 bag of carrots

Extra virgin olive oil

A whole chicken

4 large parsnips

1 cup of pomegranate seeds

Salt and pepper to taste

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Method:

For the chicken:

1) Pre-heat your oven to 190°C (unless your chicken package states otherwise).

2) If your chicken has come in a bag, remove it.

3) Place your chicken onto an oven-proof baking tray.

4) Open the legs to the chicken and begin to stuff it with a few sprigs of rosemary, 2 sliced oranges and 2 cloves of garlic.

5) Close the legs and tie them with string.

6) Around the chicken, in the tray, place 1 more clove of garlic (roughly chopped), and 2 more sliced oranges.

7) On top of the chicken, pour 3 tablespoons of extra virgin olive oil, as well as salt and pepper to taste and rub it in.

8) Top the chicken with a few sprigs of rosemary, cover with tin foil and place in the oven for the time stated on your packaging, adding an extra 30 minutes (as the weight of the chicken will have increased from the oranges).

For the roast potatoes:

1) In preparation, boil your kettle with a couple of pints of water in it.

2) Roughly chop your yellow potatoes into medium cubes.

3) Take a large saucepan and throw in your chopped potatoes.

4) Carefully cover your potatoes in the boiling water.

5) Turn on your hob and boil the potatoes until they are soft.

6) Drain your potatoes and place them onto a baking tray.

7) Coat them in some extra virgin olive oil, salt and pepper to taste and some rosemary.

8) Place them in the oven along with your chicken until they are golden brown and crispy (around 30-40 minutes).

For the roasted vegetables:

1) As parsnips take the longest, begin by halving each one and placing them onto a baking tray.

2) Coat the parsnips in some extra virgin olive oil and place them in the oven.

3) While the parsnips are softening in the oven, you can move onto the broccoli and carrots.

4) In a large saucepan, place your broccoli and carrots (whole) and cover them with boiling water.

5) Bring the vegetables to a boil and allow to cook until they are half way soft (tip: when you drain them, save the water for gravy).

6) Take your remaining 4 oranges and juice them.

7) Once the parsnips are soft enough to get a butter-knife through, throw the par-boiled carrots and broccoli into the same tray.

8) Pour over the orange juice, add the remaining 2 cloves of garlic (halved) and place the tray back in the oven for 15-20 minutes (or until all the vegetables are soft and the orange juice has thickened).

9) Once the roasted vegetables are ready, top them with the pomegranate seeds.

At this point, your chicken should be cooked through and crispy, your potatoes should be golden and your vegetables should be soft and surrounded by a zesty orange syrup - If so, you're ready to serve!