Roast pesto chicken
Best price whole chicken £3.99 Aldi
Give your Sunday roast a summer makeover! Buy a big chicken – so you’ve plenty of leftovers to make 2 more super tasty light meals.
SERVES 6 PREP 20 MINS
COOK 2 HOURS
2kg whole chicken
1tbsp chicken seasoning (Best price Rajah 70p 100g Asda)
1 lemon, sliced
2 red onions, cut into wedges
4 garlic cloves
1kg new potatoes
2 red peppers
600g (3) courgettes
few sprigs rosemary
3tbsp olive oil
1 Heat oven to 200°C, Gas 6. Ease your fingers between the skin and the chicken and spread over the pesto. Ease a couple of lemon slices under the skin. 2 Put the chicken into a roasting tin and sprinkle over the chicken seasoning.
3 Push a couple of onion wedges inside the chicken cavity with a couple of garlic cloves and 2 sprigs of rosemary.
3 Arrange the potatoes around the chicken, with the rest of the red onion , peppers and courgettes. Scatter over the rosemary leaves.
4 Arrange the rest of the lemon slices on top of the chicken, securing with a cocktail stick. Drizzle over the olive oil. Cover completely with foil and roast for 1 hour. Baste the chicken and turni over the vegetables. Roast for another 1 hour until the meat and vegetables are tender.
Per serving: 502 cals, 12g fat (2g saturated) 32g carbs
Add 500ml vegetable stock to the base of the pan after cooking for 1 hour. This will turn itself into a tasty gravy.
BIG UP YOUR LEFTOVERS…
Use leftover chicken to make 2 more light meals
MEATY CAESAR SALAD
Slice up some leftover chicken. Toss together with 4 rashers grilled streaky bacon, 1 little gem lettuce, 6 halved cherry tomatoes and 1tbsp Parmesan cheese shavings. Season and drizzle with French dressing to serve.
ROASTED VEGETABLES WITH COUS COUS
Measure out 200ml of cous cous and pour into a bowl. Add 200ml vegetable stock and leave for a few minutes for liquid to be absorbed. Chop up any remaining roast vegetables and stir into the cous cous with a handful of mint leaves. Serve topped with leftover sliced chicken.