Roast chicken dinner
A simple Sunday roast with crispy chicken, roast potatoes, carrots and gravy.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 60g carbs · 10g sugars · 8g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken thighsuse 1kg | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g |
| Maris Piper potatoesuse 1kg | £1.451.2kg · £0.12 per 100g | £1.802kg · £0.09 per 100g |
| Carrotspack 500g · use 6 medium | £0.55£0.11 per 100g | £0.44£0.09 per 100g |
| Chopped tomatoesuse 1 tin (400g) | 2 × £0.45227g | £0.45400g |
| Semi skimmed milkuse 250ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £6.74 | £9.04 |
| Cost of what this recipe uses | £5.92 | £5.88 |
| Per serving | £1.48 | £1.47 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat your oven to 200°C/180°C fan/gas 6. Scrub the potatoes and cut them into 2cm chunks. Peel the carrots and cut them into 2cm pieces. Finely chop 2 spring onions, keeping the green and white parts separate. 200°C/180°C fan/gas 6 Preheat oven Potatoes and carrots cut into even pieces, spring onions finely chopped.
- Place the chicken thighs in a large roasting tin (about 30cm x 20cm). Season with salt and black pepper. Drizzle with 1 tbsp vegetable oil and toss to coat. None 5 minutes Chicken thighs evenly coated in oil and seasoning.
- Add the potatoes and carrots to the roasting tin, tossing them with the chicken to coat in the oil. Spread them out evenly. None 2 minutes Vegetables evenly distributed in the roasting tin.
- Pour the chopped tomatoes over the chicken and vegetables. Sprinkle the white parts of the spring onions over the top. None 1 minute Tomatoes and spring onions evenly distributed over the chicken and vegetables.
- Roast in the preheated oven for 45 minutes, then reduce the heat to 180°C/160°C fan/gas 4 and roast for a further 30 minutes, or until the chicken is cooked through and the potatoes are golden and crispy. 200°C/180°C fan/gas 6 for 45 minutes, then 180°C/160°C fan/gas 4 for 30 minutes 75 minutes Chicken cooked through with no pink remaining, potatoes golden and crispy.
- While the chicken is roasting, heat the milk in a small saucepan over medium heat until just below boiling point. Remove from the heat and set aside. Medium 5 minutes Milk heated but not boiling.
- Once the chicken is cooked, remove the roasting tin from the oven. Carefully pour the hot milk over the chicken and vegetables. Sprinkle the green parts of the spring onions over the top. None 1 minute Milk poured over the chicken and vegetables, spring onions sprinkled on top.
- Return the roasting tin to the oven and roast for a further 10 minutes, or until the milk has thickened slightly and the vegetables are tender. 180°C/160°C fan/gas 4 10 minutes Milk thickened slightly, vegetables tender.
- Remove the roasting tin from the oven and let it rest for 5 minutes. Serve the chicken and vegetables hot, with the thickened milk poured over the top. None 5 minutes Chicken and vegetables served hot, milk thickened and poured over the top.
Tips
- To make this recipe cheaper, swap the chicken thighs for boneless, skinless chicken breasts or use a cheaper cut of meat like pork shoulder.
- To batch-cook and portion this meal for the week, cook the chicken and vegetables as instructed, then portion them into individual containers. Store in the fridge for up to 2 days or freeze for up to 3 months. Defrost in the fridge overnight and reheat until steaming hot throughout.
- To reheat this meal safely, place the portions in a microwave-safe container and heat on high for 2-3 minutes, stirring halfway through, until steaming hot throughout. Alternatively, reheat in a preheated oven at 180°C/160°C fan/gas 4 for 15-20 minutes, or until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Semi skimmed milk · about 750ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).