Mini Roast Dinner Recipe

Prepare and roast chicken

Preheat oven to 200°C (390°F). Pat the chicken dry. Rub with 1 tbs olive oil, 1 tsp salt, 1/2 tsp pepper and the optional herbs and smashed garlic. Place breast-side up on a roasting rack in a medium roasting tray. Roast for 20 minutes per 500 g plus 20 minutes (about 1 hr 20 min for 1.4 kg) until an instant-read thermometer reads 75°C (165°F) in the thickest part of the thigh and juices run clear. Rest for 10–15 minutes covered loosely with foil before carving. Reserve pan drippings for gravy.

Prepare and roast beef

Preheat oven to 220°C (430°F). Rub beef joint with olive oil, 1 tsp salt and 1/2 tsp pepper. Roast at 220°C for 15 minutes to develop a crust, then reduce oven to 180°C (355°F) and continue roasting for ~12 minutes per 500 g for medium-rare (adjust to desired doneness). Use an instant-read thermometer: 55–57°C for medium-rare, 60–65°C for medium. Rest meat for 10–15 minutes loosely tented; reserve any resting juices for gravy.

Prepare and roast pork

Preheat oven to 200°C (390°F). Score fat on pork loin, rub with oil, salt and pepper and optional herbs. Roast for about 25 minutes per 500 g until internal temperature reaches 63°C (145°F) then rest 10 minutes (carryover will reach safe temp). Rest and reserve juices for gravy.

About 30–40 minutes before the protein finishes roasting (timing varies by protein size), bring a large pot of salted water to a boil. Peel potatoes and cut into even-ish chunks (about 3–4 cm). Parboil potatoes for 8–10 minutes until the edges are starting to break down but centers remain firm. Drain well and shake the pot briefly to rough up edges (this helps crisping).

While potatoes are parboiling, place duck fat or oil in a roasting tray and put it in the preheating oven so the fat gets hot. Carefully add the drained potatoes to the hot fat, turning to coat. Season with 3/4 tsp salt and 1/4 tsp pepper. Roast at 200°C (390°F) for 40–50 minutes, turning every 15 minutes until deep golden and crisp.

Prepare vegetables: peel and cut carrots into batons; trim green beans and cut broccoli into florets. Blanch carrots for 4–5 minutes in boiling salted water; add green beans and broccoli for the last 2–3 minutes so all are tender-crisp. Drain and immediately refresh in cold water if not serving right away.

When ready to serve, reheat vegetables in a frying pan with 1 tbs butter over medium heat, toss for 2–3 minutes until heated through; season with 1/4 tsp salt and a pinch of pepper. Alternatively, toss the blanched veg with butter and warm briefly in the oven for 5 minutes.

After removing roast from the pan, pour off excess fat leaving about 2 tbs of pan drippings. Place the roasting tray or a saucepan over medium heat, add 2 tbs drippings (or butter) and 2 tbs flour. Stir continuously to make a roux and cook for 1–2 minutes until it smells nutty and is lightly golden (do not burn).

If making beef gravy and using red wine, add 50 ml red wine now and scrape the brown bits from the pan; reduce by half. Gradually whisk in 500 ml hot stock a little at a time to avoid lumps, bring to a simmer. Cook 5–8 minutes until thickened to desired consistency. Season with 1 tsp Worcestershire sauce, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. Strain if you prefer a smooth gravy. Keep warm until serving.

Carve the rested protein into individual portions. Arrange roast potatoes and seasonal vegetables alongside. Spoon gravy over the meat or serve in a jug. For a classic mini roast plate, aim for 1 small portion of protein (approx. 150–200 g cooked), 3–4 roasted potatoes, and 150–200 g mixed vegetables per serving.