@KingdomScrolls
Interesting that a lot of people who are saying it's easy are using prepared or processed components, paxo, gravy granules, ready made Yorkshire puddings etc or just having near, potatoes and a couple of steamed veg. I can see that makes it easier but I prefer it when everything is from scratch so we probably have one a month in winter, not at all in summer. I also like different textures of vegetables rather than everything just steamed or boiled and that adds hassle. Standard for us would be the meat, roast potatoes, roast parsnips, carrot and swede mash, a green veg (spring greens, tender stern broccoli, sprouts etc), then either home made Yorkshire puddings or stuffing made with sausage meat, if we have guests I'll also make cauliflower cheese. It's a lot of components, different cooking times and methods, lovely meal but I've often got other things to do on a Sunday and work during the week.
I do sometimes do a Mediterranean mid week roast, chicken stuffed with lemon, garlic, herbs and a one tray combination of new potatoes , courgettes, peppers, red onions, mushrooms, aubergine etc all roasted with garlic and herbs. That's a good WFH day dinner as it takes about ten minutes to get it into the oven then just leave it for an hour or so
Interesting that a lot of people who are saying it's easy are using prepared or processed components, paxo, gravy granules, ready made Yorkshire puddings etc or just having near, potatoes and a couple of steamed veg.
I've said it's easy and have never used Paxo or gravy granules or ready made Yorkshire pudding mix ever thank you very much! I prepare home made stock for gravy and stuffing in advance. You can have both of these things ready in the freezer or fridge. We usually have a very easy fakeaway or takeaway on Saturdays so any prep for Sunday gets done then eg pudding or stuffing prep. I often have my stock pot going mid week. You can make the batter for Yorkshire pudding the night before. My mother had a way of baking Yorkshires in advance and freezing them which I haven't tried yet but they always tasted excellent. One of my teens peels the spuds and sets the table on the day. Another may prep the pud the day before. We all clear and I load the dw. DH soaks and scrubs the roasting pan clean while he feeds the dogs their Sunday lunch . If you are having roast spuds you can parboil them and rough them up and set them in a roasting tin in the fridge or cold pantry with goose fat in advance and then shove them in the oven directly. Ditto you can place meat on peeled veg in its tin, add herbs, garlic, season it etc, and have it ready in fridge or a cold place ready to shove in oven. I might steam one veg but I may roast or grill another on a griddle pan. And personally I don't think cauliflower cheese belongs in a Sunday roast, or braised red cabbage tbh, I love both those dishes but I would serve cauliflower cheese as a dinner on its own, maybe with a bit of bacon or gammon ham, and braised red cabbage with sausages or game if it's a special occasion. I only serve one or two veg because it's about the quality of them and how carefully they are cooked, not the quantity imho. Each to their own!
My point is that there are all sorts of ways you can make it less hassle by prepping the components in advance. We have to do this because we are always out on Sunday mornings and one of us, usually DH, runs ahead to put the meat on. The key is the mid-week planning so you do all the shopping in advance and have all ingredients in place by Friday night/ early Saturday morning for Sunday. I personally find it more of a hassle if I Ieave the shopping any later than that. I like all the ingredients gathered in early and then I have plenty of time to relax and enjoy the prep.
I do exactly the same Mediterranean chicken dish with roasted vegetables as you KingdomScrolls (although I leave out the mushrooms) and I agree it is really easy and delicious.