5 5 DAYS TO PAY DAY
DAYS TO PAYDAY MENU Make your food go further with this meal plan of scrumptiously simple recipes that make the most of every single ingredient
ROASTED CHICKEN Serves 4, prep time 20 minutes, cooking time 45-50 minutes INGREDIENTS 1 large free-range chicken 2 tbsp olive oil Rock salt Freshly ground black pepper 2 large lemons, 1 sliced, quartered 6 garlic cloves, crushed 1 handful chopped fresh rosemary 15-20 small unpeeled potatoes Steamed mixed vegetables to serve FOR THE GRAVY 1 ½ pints of chicken stock 2 tbsp of cornflour 3 tbsp of cold water 1 vegetable stock cube Juices from the roasting tray METHOD Preheat the oven to 200 degrees. Wash and trim the chicken. Rub the chicken with oil, salt and black pepper. Place the chicken in a large roasting tray, lift the skin from the breast and slide in the lemon slices. Tuck the skin back under the chicken. Now push the garlic cloves, quartered lemon and rosemary into the chicken. Use cocktail sticks to hold the skin closed. Place the
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chicken in the oven for around 45-50 minutes. Meanwhile, bring a large pan of salted water to the boil and add the potatoes. Cook for 10-12 minutes, then drain. Place the potatoes in the tray with the chicken and baste. Sprinkle with more chopped rosemary and return to the oven. THE GRAVY Heat the chicken stock in a pan. In a cup, mix the cornflour with cold water and pour into the pan. Crush in the vegetable stock cube and bring to the boil. When the gravy has thickened, remove from the heat and leave to one side. TO SERVE After 45 minutes, check the chicken is cooked by pushing a fork into the breast; if the juices run clear, it’s cooked. When the chicken is ready, remove it from the tray and place on a serving board. Remove the potatoes from the tray, stir the juices and add to the gravy pan. Carve and serve with the roasted potatoes, steamed mixed vegetables and gravy.
