Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
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Spiced roast chicken
Swap herbs for 2 tsp harissa paste and leave out the spuds. Add stock and peas (no Marmite) with another 2 tsp harissa. Serve with couscous.
Leave out the carrots, then after 20 mins roasting, stir 1 aubergine, 2 red peppers and 2 red onions, all cut into large chunks, in with the spuds. Swap the peas for cherry tomatoes, and replace the stock and Marmite with 5 tbsp balsamic vinegar and 2 tbsp honey.
Chicken with roasted roots
Chop 1.3kg mixed peeled carrots, parsnips, potatoes, celeriac and swede into even-size chunks, and roast alongside chicken as before.