Giant Roast Dinner Kebab Tower
It's back, and it's better than ever... because it's a Sunday roast! Everything you expect from your favourite roast, but on a stick!
2 hours cook
Ingredients
- 6chicken breasts, butterflied
- 125g butter, softened
- 1head of garlic, crushed
- 10gfresh sage
- 10gfresh thyme
- 1orange, zest and juice
- 1lemon, zest and juice
- salt and pepper, to taste
- 400gbaby rainbow carrots
- 4parsnips, quartered
- 1baking potato, halved
- 1 cuppeas
- 1Yorkshire pudding (per person)
- spoonful ofgravy
Ingredients:
To serve:
Chicken breasts marinated in a garlicky, herby butter, stacked on a skewer, roasted on top of seasonal veggies, and most importantly served with a yorkie and gravy. Sunday roasts don't get much better than this.
Method
Mix together all the herbs with the butter and add the flavoured butter to a bowl with the chicken to marinade. Let sit for up to 30 minutes, whilst you pre-heat an oven to 180°c.
Prepare a baking tray with your carrots and parsnips. Place 1 half of a baking potato in the middle. Poke a stick into the centre of the potato.
Stack the breasts up onto the stick, until you're left with a kebab tower.
Cover with foil and roast for 1 hour, before removing the foil and turning up the heat until our tower is golden brown.
Serve with Yorkshire puddings, peas, and loads of gravy!
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