Roast Chicken with all the trimmings
The roast is standard British fare and few things beat the smell of one preparing on a Sunday afternoon as the nights draw in. Chicken beats all other meats in terms of value for money and a typical roast should easily get you three meals. Check out these Chicken Rissoles and Squash soup made from the trimmings and stock respectively. All the extras make a roast so throw the boat out and be
Servings: people
Ingredients
- 5 cloves garlic crushed (£0.15)
- 3 grams Thyme teaspoon (£0.13)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Black pepper teaspoon (£0.16)
- 1 whole Lemon quartered (£0.30)
- 50 grams Butter (£0.17)
- 1500 grams Chicken-whole (£2.95)
- 10 grams Rosemary (£0.23)
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Prep Time: 10 minutes
Cook Time: 90 minutes
- Stuff the cavity of the chicken with the crushed garlic and lemon wedges.
- Spread the butter all over the chicken then sprinkle on the salt, pepper and thyme, evenly over the whole bird. Then lay it on the Rosemary.
- Roast in a heated oven 190 degrees for 90 minutes or until the juices run clear. Baste every 20 minutes.
- Allow to stand for 10 minutes before carving. Serve with roast potatoes, cauliflower cheese, greens, sage & onion stuffing and gravy.
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