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Mammy’s Mini Roast in Minutes

Yep, minutes. Not in like 5 minutes or anything, I’m not Donal Skehan (and there’s salmonella to consider), but if yous have a bit of extra time of a Sunday and want to magic up a roast out of…

1) Chicken Breasts
2) Potatoes
3) Whatever veg you have languishing about

… this is for you.

In addition to the above ingredients, you will need some butter, salt, pepper, and maybe one of those meat seasoners from Aldi/Lidl for some loose change.


Step 1: You want the chicken breasts to remain succulent while cooking them on a high heat (about 200 in a fan oven for 20 minutes; I’m more of a quick and fast than a slow and low gerral), therefore we’re going to place them in a saucepan of lukewarm water and a fistful of sea salt for about 15 minutes.

Step 2: While the chicken’s having a little bath, chop the veg and preheat your oven. If you’re doing roasties, you don’t need to par boil them. Sure, it’s nice to par boil, shake up the floury bits and then launch into a tray of sizzling oil to bake for 40 mins, but here’s a cheat…


* Chop raw potatoes into medium-sized cubes. Place in a saucepan and pat any excess moisture away with kitchen towel.
* Add a capful of oil (I find Olive Oil works best, but whatever you have) to the potatoes, as well as whatever seasoning you fancy, and mix around with your hand.
* You can do this with an assortment of veg if you have it; sweet potato, carrots, and chunky chopped peppers / courgettes, work well. For a more mediterranean vibe, add some whole cherry tomatoes.
* Place your potatoes/load of veg on a very lightly oiled tray (I pour a dribble on the tray and wipe around with some kitchen paper.
* Bung in the oven at the same time at 200 for 25minutes.

Step 3: With your veg now in the oven, remove the chicken from the saucepan of salty water, and rinse under a cold tap (making sure not to get eau ‘d raw chicken all over the kitchen.

Step 4: The next step is down to your preference for either butter or oil, but I tried both and lightly rubbing a small sliver of butter on top of each breast, along with some seasoning, is the tastiest. Obvs.


Step 5: Put on a very lightly oiled tray into the middle of the oven for 20 minutes.

Step 6: While that’s going on, you can take a good 10 minutes to do whatever the hell you can get away with; as far as anyone’s concerned, you’re fierce busy making dinner.

Step 7: With ten minutes to go, boil your chopped carrots (in only a little water). Once cooked (approx 10 minutes), strain the water into a cup and keep for your gravy. With 5 minutes to go, put your broccoli on. No need to keep that water for gravy, it’s wee bit on the bitter side.

Step 8: Keep your boiled veg in a warm saucepan with the lid on, but off the heat. Take out both the veg and chicken, leaving the latter to rest for a few minute BEFORE cutting into it to see if it’s cooked. It will still be cooking if you don’t cut into it and it should remain tender as you’re not letting all the juices run out.

Step 9: Pour whatever pan juices you have into the cup of hot carrot water, and add a spoonful of gravy granules.


Step 10: Throw it all onto a plate and eat.

OK, so it’s a full 10 steps, but it’s still a mini roast in (approximately 35) minutes (in total). And, no, still haven’t cleaned the hob.

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