Sun.-Roast-chicken-1

Just £6.98

Roast pesto chicken

Just £6.98

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)

2tbsp pesto

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

Smart idea

Add 500ml vegetable stock to the base of the pan after cooking for 1 hour. This will turn itself into a tasty gravy.

 

SAVE MONEY

BIG UP YOUR LEFTOVERS…

Use leftover chicken to make 2 more light meals

Sun.-BLT-salad-2

Delicious meaty salad

MEATY CAESAR SALAD

£1

SERVES 2

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.

 

 

 

Sun.-Roast-chiken-&-veg-cous-cous-salad-1

Love your leftovers

ROASTED VEGETABLES WITH COUS COUS

58p

SERVES 2

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.