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One Pan Roast Dinner with cranberry sauce and gravy
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5 from 4 votes

One Pan Roast Dinner

All the trimmings we know and love PLUS a homemade gravy! This One Pan Roast Dinner is a quick fix alternative to a full roast dinner, without all the fuss.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, Main Course
Cuisine: British
Servings: 4
Calories: 980kcal



  • 6-8 Chicken Thighs (bone in skin on)
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 1 heaped tsp Fresh Sage
  • 1 heaped tsp Fresh Thyme
  • 1 heaped tsp Fresh Rosemary
  • 1 clove of Garlic, minced
  • 1 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/2 tsp Black Pepper
  • zest of Clementine


  • 6-8 Pigs in Blankets
  • 8 Brussel Sprouts, trimmed & halved
  • 2-4 Carrots, peeled & quartered
  • 2-4 Parsnips, peeled & quartered
  • 2 large Potatoes, diced into chunks
  • 2 medium Onions, peeled & quartered
  • 3 cloves of Garlic
  • Fresh Rosemary (couple of sprigs)
  • Olive Oil
  • Salt & Black Pepper


  • 1 tbsp Flour
  • 2 cups / 500ml Chicken Stock
  • dash of Lemon Juice & Honey (optional)
  • Salt & Pepper, to taste


  • Use a fork to mash together your herb butter until smooth and combine with your chicken thighs, ensuring the butter is evenly distributed. Place to one side.
  • Add your tray bake ingredients to the largest tray you've got with a drizzle over a little olive oil and a good pinch of salt and pepper. Evenly place chicken thighs (skin side up) and pigs in blankets on top. Place in the oven at 210c/410f for 30mins.
  • Take tray out the oven, flip the pigs in blankets and baste the chicken. Pop back in the oven for another 20mins or until the chicken is crispy and piping hot throughout.

If there's excess juice in the pan and the veg is soft.

  • Take the meat off, pour the juices into a bowl to save for the gravy and place the veg back under the grill to crisp up.

If the veg is perfectly caramelized and there's not too much juice in the pan.

  • Take everything out and proceed to making the gravy.

Homemade Gravy

  • Place the tray over low-medium heat on the stove and stir in your flour to form a paste. Gradually pour in your stock (and leftover juices if you removed them earlier) until thickened. Season to taste.



a) Serving Size - This is completely dependent on the size of your tray. You don't want to cram too much in as it will all steam and not caramelize properly. I usually do 6 chicken thighs, 6 pigs in blankets and share between 4 people (2 people get an extra thigh, 2 people get an extra piggy). Same with the veg, just use as much/little as you can fit. However if you go above 8 chicken thighs you'll need to increase the amount of herb butter you make. 
b) Pigs in blankets - firstly, ensure using using the British version (sausage wrapped in bacon, not pastry). You can grab my recipe right here. If you do choose to get store bought just try and get big ones so they don't burn before the chicken is cooked.
c) Cranberry Sauce - Grab my homemade spiced cranberry sauce recipe to go alongside!
d) Calories - Based on using 6 thighs & 6 piggies shared between 4 people WITH the homemade gravy.


Calories: 980kcal | Carbohydrates: 64.78g | Protein: 52.3g | Fat: 57.9g | Saturated Fat: 18.873g | Polyunsaturated Fat: 5.425g | Monounsaturated Fat: 24.983g | Trans Fat: 0.113g | Cholesterol: 239mg | Sodium: 2184mg | Potassium: 1608mg | Fiber: 8.3g | Sugar: 11.84g | Vitamin A: 13750IU | Vitamin C: 80mg | Calcium: 190mg | Iron: 6.1mg