British Sunday Roast

British Sunday Roast


Roasted Chicken Breast

What You’ll Need:

6 chicken breasts

1/4 cup dry white wine (such as a Pinot Grigio)

1/4 cup chicken broth

Herbs de Provence



Garlic, sliced

Salt & Pepper

The How To:

Preheat oven to 400 degrees

Place chicken in a baking dish. Season chicken with Herbs de Provence, salt and pepper.

Combine wine, broth, the juice of one lemon and the juice of half an orange. Pour over chicken. Place in oven and bake for 20-30 minutes (or until the thickest part of a chicken breast reaches an internal temperature of 165 degrees).

Remove from oven and allow chicken to rest for about 5 minutes.


Sauteed Carrots

What You’ll Need:

5-6 fresh carrots

Remaining 1/2 orange

2 tbsp brown sugar

2 tbsp butter

Salt & pepper

The How To:

Wash and peel the carrots, slice them up

Boil carrots until a fork pierces them without resistance

Meanwhile, melt 2 tbsp butter and 2 tbsp brown sugar in a pan over medium heat. Add orange juice and whisk to combine.

Drain carrots and add directly to pan with butter mixture. Toss to coat. Salt and pepper to taste.

Mustard Potatoes

What You’ll Need:

8-10 red potatoes, quartered or diced

1/2 yellow onion, chopped

2-3 tbsp EVOO

2 tbsp whole grain mustard

1/4 cup flat leaf parsley

Salt & pepper

The How To:

Preheat oven to 425 degrees

Place all ingredients in a bowl, toss to coat well. Salt and pepper to taste.

Place on baking sheet and bake for 40-50 minutes, turning the potatoes every 15 minutes.

Remove from oven when a fork can pierce a potato without resistance. Top with additional chopped parsley.

This recipe is from Food Network’s Ina Garten. For original recipe click here)

Yorkshire Pudding

What You’ll Need:

1 cup all-purpose flour

1/2 tsp salt

3 eggs

1 cup milk

2 tbsp melted butter

2 tbsp chicken drippings/juice

The How To:

Preheat oven to 450 degrees

Sift flour and salt in a small bowl.

Beat eggs and milk until foamy.

Slowly stir in dry ingredients.

Pour drippings and butter into an iron skillet. Put the skillet in the oven to get the fats piping hot.

Carefully, remove skillet from oven and pour batter over the top of fats. Put the skillet back in the oven until browned and raised. About 15-20 minutes.


YouTube Videos:

Part 1

Part 2

Part 3

For more tastes of Europe click me!




Leave a Reply

Your email address will not be published. Required fields are marked *