30-Min Roast Chicken Dinner with All the Trimmings
Sheet-pan roast chicken with crispy potatoes, pigs in blankets, buttered peas, and a quick pan gravy. Yorkshire puddings bake alongside while you sear the bird — everything ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 680
- Protein
- 38g
Ingredients
- 1 whole (about 1.5 lbs) rotisserie chicken, quartered
- 1.5 lbs baby potatoes
- 8 oz (about 4 thin sausages) sausages, cut in half
- 4 oz (thawed) puff pastry sheets
- 1.5 cups frozen peas
- 4 tbsp butter, divided
- 1 cup chicken stock
- 1 tbsp plain flour
Instructions
- 1
Preheat oven to 425°F. Toss potatoes with 2 tbsp olive oil, salt, and pepper on a large sheet pan; spread in one layer.
- 2
Wrap each sausage piece in a strip of puff pastry. Arrange pigs in blankets on the pan with the potatoes.
- 3
Roast until potatoes are golden and pigs in blankets are puffed and browned, about 20 minutes. Toss potatoes halfway through.
- 4
While the pan roasts, warm peas in a small pot with 1 tbsp butter and a pinch of salt over medium heat for 3 minutes.
- 5
In the same pot, melt 1 tbsp butter, whisk in flour until no lumps remain, then pour in stock and stir until thickened, 2 minutes.
- 6
Warm rotisserie chicken separately (microwave 2 minutes or reheat gently in a skillet). Plate chicken, potatoes, pigs in blankets, peas, and spoon gravy over top.
Tools you’ll need
- large sheet pan
- small pot
- whisk
- spoon
- skillet or microwave
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