Jamie Oliver takes the fuss out of a family roast with a cheerful, no-nonsense recipe that hits all the right notes for parents and picky eaters alike. In this approachable guide to cooking, easy recipes, he combines roast chicken and Cumberland sausage with a simple sliced potato, parsnip and leek bake — everything cooks together in one tray for double flavour and less washing up.
Why this roast works for families
Jamie knows family meals are often chaotic, so this dish is built to please everyone — toddlers who love crisp skin, grown-ups after juicy breast meat, and anyone who wants comfort food without hours in the kitchen. The clever trick is stuffing Cumberland sausages under the chicken skin to protect the breast and keep it succulent while the legs cook through.
Ingredients
For the chicken
- 1 whole chicken (size depending on your family)
- 2–4 Cumberland sausages (to stuff under the skin)
- A handful of fresh sage leaves (or rosemary/thyme)
- Olive oil
- Sea salt and black pepper
For the sliced potato, parsnip & leek bake
- About 700 g potatoes (redskin or Maris Piper)
- 2 parsnips, scrubbed (no need to peel)
- 2–3 leeks, white and pale green parts sliced
- Fresh sage leaves
- Olive oil, sea salt and black pepper
For the pear & watercress salad
- Watercress (or any leafy salad)
- 1 ripe pear, very thinly sliced
- Juice of 1 lemon
- Olive oil, pinch of salt
Method — main steps
1. Prep the veg tray
Slice parsnips and potatoes as thinly as comfortably possible — the thinner they are, the quicker they cook and the more surface area for flavour. Jamie leaves parsnip skins on because "the flavour is definitely in the skin." Slice leeks into similar-thickness rounds; trim and slice the darker green parts a little finer so they soften evenly.
Put the veg into a large roasting tray, scatter sage leaves, drizzle with olive oil, season with sea salt and pepper, and toss to coat. This is the bed the chicken will sit on, so the meat juices can drip down and flavour everything beneath.
2. Tuck sausage under the skin — Jamie’s key trick
To prevent the breast from drying out before the legs are done, Jamie tucks seasoned Cumberland sausage meat under the skin of each breast. Using a finger and a spatula, gently prize the skin away from the meat to create a pocket. Squeeze the sausage meat in like a piping bag, shape it to fit, then pull the skin back over and secure with a cocktail stick if needed.
"If you love food, you've got to go with the flow. This is family cooking here."
Rub the chicken all over with a little olive oil, season with salt and pepper, and tuck a few sage leaves up into the cavity for extra perfume. Roast at 180°C (350°F) for around 1 hour 20 minutes to 1 hour 30 minutes, depending on size.
3. Roast, rest and assemble
Place the chicken on top of the veg tray so its juices baste the potatoes and parsnips as it cooks — maximum flavour, minimum effort. Once cooked, transfer the chicken to rest briefly; the resting juices are excellent for dressing the salad.
4. Quick pear & watercress salad
Spin and wash the watercress, thinly slice a ripe pear (seeds and all, very thin), toss with lemon juice, a pinch of salt and a splash of olive oil. Pour a little of the chicken’s resting juices over the salad for a beautiful, savoury contrast that takes the roast into lighter, summery territory.
Serving and carving
Remove any cocktail sticks and carve the chicken: the drumsticks and thighs should pull away easily and the breast will be silky and juicy thanks to the sausage insulation. Serve everything straight from the roasting tray to keep things simple and to keep sinks empty — a win for busy families.
Expert tips & variations
- Vegetable swaps: Use carrots, celeriac or turnips if you prefer — any root veg sliced thinly will work.
- Herb options: If you don’t have sage, rosemary or thyme are great substitutes.
- Make-ahead: Slice the veg and prep the leeks the night before to save time on a hectic day.
- Stuffing alternative: For a milder flavour (kids), use plain pork sausagemeat mixed with a little chopped parsley.
- Oven timing: Adjust roasting time by chicken size; always rest before carving so the juices redistribute.
Frequently asked questions
Can you use different sausages?
Yes — Cumberland is great for flavour, but any good-quality sausage or seasoned pork meat can be used to create that protective, juicy layer.
What if my breast cooks faster than the legs?
That’s the very problem this method solves: stuffing under the skin slows heat reaching the breast so both white and dark meat finish around the same time.
Is this one of those cooking, easy recipes for beginners?
Absolutely. The steps are straightforward, the tray-bake approach simplifies timing, and the rewards are big — crispy skin, juicy breast and flavour-packed veg.
Final notes
This roast is perfect for family Sundays or any time a fuss-free, crowd-pleasing meal is needed. Jamie’s combination of simple prep, the sausage-under-skin trick and a bright pear & watercress salad turns a classic roast into one of those cooking, easy recipes that becomes a firm favourite.
This article was created from the video Simple & Easy Roast Chicken Family Dinner By Jamie Oliver with the help of AI.
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