Sunday evening, a nice roast chicken with roasties, Yorkshire pudding and tender veg…sounds like something only your mum could make right? The first time we attempted a proper Sunday roast, I thought “this is going to be horrible, something is going to go wrong”…but it didn’t! When you first think about making a roast dinner, it seems really daunting but it honestly is so simple and what’s best is that it’s perfect for sharing with your housemates as a treat on a Sunday. What’s more, you might think its going to be really expensive, but coming in at just over a fiver all in all, its really student-friendly and when shared between housemates, it comes in at a pittance each. I really recommend buying the chicken from Aldi, as they have really good quality meat and for a small chicken (the remains of which fed us for two days afterwards) its only £2.99, or for a larger house buy a medium or large chicken at £3.99-£4.99.



  • Chicken
  • Potatoes
  • Carrots
  • Broccoli/Cauliflower (or substitute for peas)
  • Chicken gravy granules (if desired)
  • Olive/Vegetable Oil
  • 1 Egg
  • Plain flour
  • Milk
  • Butter
  • Salt


  • Firstly, take the chicken and wash thoroughly in cold water, before drizzling on a little oil and sitting it in either a roasting tin, or the grill tray lined with tinfoil so that the fat can drip through the grill and you can just throw the tinfoil away after (saves on washing up!). Cover the chicken loosely with tinfoil and tuck it around the edges of the tray.
  • Look on the chicken wrapper for cooking times and temperatures, as these vary depending on the size of your chicken. For a small chicken (1.25 kg approx.) it takes just under two hours, so plenty of time to put the dinner on and do some work whilst its cooking. Half way through the cooking time, take off the tinfoil to let the chicken brown in the oven.
  • To make roast potatoes, peel and then chop as many potatoes as needed into large chunks (usually each potato is chopped into between 4-6)
  • Parboil these potatoes until starting to soften in the middle but still firm (not as soft as you would have them for mash potatoes) put them in a colander and once drained, shake a little oil in and shake them to coat them fully. They should be soft enough so that they go a little fluffy on the outside when shaken. Place the potatoes on a baking tray and season with salt. These will take around half an hour to crisp up in the oven so these can be put in half an hour before the chicken should be ready.
  • There’s a myth that Yorkshire puddings are really hard to make, but they’re really simple. The batter is just  120g of plain flour, 280ml of milk, 1 egg, and a pinch of salt. Add the egg to the flour then stir in the milk and that’s it. Then simply grease with butter either a bread/cake tin or a cupcake tray, heat it in the oven until the butter is melted, pour in the batter and put it back in the oven for 15-20 mins, or until the batter rises, turns crisp on top and is cooked through (it shouldn’t be runny anywhere). Again because this only takes a short amount of time you can leave the Yorkshires until the chicken is almost done.
  • Likewise the carrots and broccoli only take around fifteen mins to chop and boil, so these can be left until the end.

Take the chicken out and let it rest for 15 mins before carving, then serve up with the veg, roasties, Yorkshire pudding and a little gravy if desired, and enjoy!