ONE-PAN ROASTS

Stress-free ideas for Easter entertaining

- JESS MEYER

Roast Chicken with root veg and rosemary

SERVES 6

Cooking the veggies under the chicken gives them an extra flavour boost.

PREP TIME: 15 MINS

COOK TIME: COOK 1 HR 30 MINS, PLUS RESTING

CALS: 812

FAT: 28G

SAT FAT: 5G

CARBS: 64G

YOU WILL NEED

750g Desiree or white potatoes, each cut into 4 rounds

500g baby carrots

500g parsnips, cut into quarters

2 leeks, sliced

Few sprigs rosemary

6tbsp olive oil

2kg whole chicken

200g Brussels sprouts

You will need: Large roasting tin

HOW TO DO IT

1 Heat the oven to 180C Fan/Gas 6. Put the potatoes, carrots, parsnips, leeks and rosemary all together in the roasting tin. Season, then toss with 4tbsp of the oil.

2 Push the vegetables to the edges of the tin, making space for the chicken in the centre. Make 2 deep cuts into each drumstick, then rub 2tbsp oil over the whole chicken and season.

3 Roast for 1 hr – turn the veg halfway through and baste the chicken. Add the sprouts and return to the oven for a further 15-30 mins, until the juices run clear when the chicken flesh is pierced.

4 Transfer the chicken to a warm plate and leave it to rest for 10-15 mins before serving. If the veggies look like they need to be crisped a little more, return them to the oven while the chicken is resting, otherwise transfer them to a serving dish and keep them warm.

£2.16 PER SERVE

TIP: SERVE WITH HOMEMADE OR SHOP-BOUGHT GRAVY ON THE SIDE. 

Slow-roasted Mediterranean lamb

SERVES 6