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Roast Chicken with Crispy Potatoes & Greens

Part of the 1 chicken, 4 family meals post - refer to this for more context and the video. A proper roast chicken is one of the easiest ways to cook once and eat multiple times through the week. The first meal is a classic roast dinner, then the leftovers become completely different dishes later. Roast the chicken well, let it rest, and you’ll have plenty of meat to stretch across several meals.

Prep

10m

Cook

1h 20m

Total

1h 30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Heat the oven to 200°C. Pat the chicken dry and rub all over with olive oil, salt, pepper, thyme and crushed garlic.

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For

4

M

I

1

whole

Chicken, about 1.8-2kg

1

kg

Potatoes, chopped into chunks

3

Carrots, sliced

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Per Serving

Calories

610kcal

Fat

30g

Carbs

42g

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Notes

Part of the 1 chicken, 4 family meals post - refer to this. Roasting vegetables underneath the chicken means they cook in all the flavour from the bird. | Shredding leftover chicken rather than slicing it helps it stretch further in later meals. | The carcass will make a brilliant stock for soup. | Keep leftover chicken in the fridge for up to three days. You’ll use it in the next two meals.

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homepage-image

Roast Chicken with Crispy Potatoes & Greens

Part of the 1 chicken, 4 family meals post - refer to this for more context and the video. A proper roast chicken is one of the easiest ways to cook once and eat multiple times through the week. The first meal is a classic roast dinner, then the leftovers become completely different dishes later. Roast the chicken well, let it rest, and you’ll have plenty of meat to stretch across several meals.

Prep

10m

Cook

1h 20m

Total

1h 30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Heat the oven to 200°C. Pat the chicken dry and rub all over with olive oil, salt, pepper, thyme and crushed garlic.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

1

whole

Chicken, about 1.8-2kg

1

kg

Potatoes, chopped into chunks

3

Carrots, sliced

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

610kcal

Fat

30g

Carbs

42g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Part of the 1 chicken, 4 family meals post - refer to this. Roasting vegetables underneath the chicken means they cook in all the flavour from the bird. | Shredding leftover chicken rather than slicing it helps it stretch further in later meals. | The carcass will make a brilliant stock for soup. | Keep leftover chicken in the fridge for up to three days. You’ll use it in the next two meals.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel