Fowl PLAY!

Chicken dinners are a family favourite all over the globe

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Roasted lemon chicken with potato wedges & wilted greens

PREP + COOK TIME 2 HOURS 15 MINUTES (+ REFRIGERATION)

SERVES 4

1 Preheat oven to 200°C/ 180°C fan.

2 Remove and discard any fat from cavity of chicken. Tuck wings under body. Fill cavity of chicken with lemon and thyme sprigs. Rub chicken all over with olive oil and chopped thyme. Season well. Tie legs together with kitchen string.

3 Place chicken on an oiled rack in a roasting pan. Pour stock into pan (liquid should not touch chicken). Cook for 15 minutes. Reduce oven to 180°C/160°C fan and cook for a further 1 ½ hours or until cooked, basting occasionally with pan juices. Transfer to a plate and cover loosely with foil. Rest for 10 minutes before serving.

4 In the last 50 minutes of chicken cooking time, toss potato wedges with the extra oil on a large oven tray, then season with salt. Roast wedges until crisp and tender, tossing halfway through.

5 To make wilted greens, cook in a large saucepan of boiling, salted water for 3 minutes or until wilted. Drain well. Drizzle with combined garlic, lemon juice and oil. Season to taste.

6 Serve chicken with wedges and wilted greens.

Spanish chicken & chorizo stew

PREP + COOK TIME 40 MINUTES

SERVES 6