Help with Sunday dinner

[HoHoHoliday]

I am cooking a roast dinner on Sunday for six people. And I've never cooked one before!
I'm reasonable at cooking other basic stuff so I'm thinking it can't be too hard. I'm doing:
Chicken
Stuffing
Yorkshire pudding
Roast potatoes
Cauliflower cheese
Peas, carrots, sweetcorn
Gravy

My question is, to save time, and space in the oven, which if any of these could I cook on Saturday and then reheat on Sunday and then still be nice?

Maybe the gravy if you have to but nothing else really needs to be done beforehand. They will all easily fit into the oven. Peas, carrots and sweetcorn can be done on the hob.

Do you need a hand with the timings? Sounds lovely.

I'd recommend getting one of those roast in a bag ready stuffed chickens. I don't think I'd do anything before hand. Are you making your own Yorkshire puddings?

I'm not sure it will all fit 🫤 Because it's for six people, that's a lot of food. The chicken and potatoes will probably fit in there together. Can stuffing and yorkshires be reheated after cooking?

The chicken, I've bought and it's ready-prepped to just put in. Yes, making my own yorkshires, I have done that before and it came out fine.

Cauliflower cheese can be done beforehand and stored in the fridge or even freezer.

Darl, all needs to be on the day.

You will be fine. All you need to do is work out your timings.

chicken out, Yorkshires in that sort of thing. Work out how long before your veg needs to go out. Boil kettle or will take forever

Also if you get ready made yorkies even frozen ones they take minutes so can do done when most things are out of the oven.

I cook for 5 every Sunday. I would cook the chicken first and cover with foil. It is still too hot to handle comfortably an hour later.

But I do have 2 ovens.

I think in this situation I would use ready made Yorkshire puds that can be done while you Are plating up. Or forgo the cauliflower cheese.
Or
You could do roast pots and Yorkshire puds in the oven and grill the cauliflower cheese and then veg on the hob.

you Could do sausages/chipolatas instead of stuffing and fry them, freeing up oven space.

Do you know what you are doing, or is this just a logistics thingy?

Either is fine, but it might be helpful to know what bits you have in the house?
For all we know, you have frozen Yorkshire puds and cauli cheese?

Yorkies and cauliflower cheese the day before then reheat. Par boil the spuds the day before, then roast on the day

Chicken in the oven for half an hour, then prep veg.

Add the roast potatoes as they need longer.

Remove the chicken when cooked, cover with foil to rest and add the yorkshires bigger ones take 20 mins - you can do the stuffing at the same time.

Plently of room in the oven then.

I'd rest your chicken for a while before carving- don't take it out of the oven and slice straightaway. Take it out of the the roasting tin and put it on a plate and cover in foil. Then a couple of tea towels on top and leave for 30 mins (or up to an hour)
I normally put the par boiled potatoes in the oven at this point and roast for 40 mins and it's all ready to go. Yorkshires freeze really well - maybe to get ahead -make and freeze the day before then they only need 5 mins from frozen to ready.
Good luck - roast dinners are easier than you think once you get the hang of them!

I'm a recent convert to a brine and was going to suggest this delicious recipe. Chicken Brine - for the juiciest roast chicken of your life! | RecipeTin Eats It adds so much flavour and moisture, and I just throw in any herbs/spices I have. What do you mean you have a prepped chicken? Do you mean one in a bag?

The gravy, cauli and yorkshire batter can be made the day ahead. Possibly the yorkshires too and reheated on the day to crisp up.

I do the peas and corn in a steamer on the stove top.