Layer swede, potato and leeks to roast alongside a chicken for a healthy dinner. A whole chicken is budget-friendly as it can provide leftovers for the week
Prep:10 mins
Serves 4 with leftover chicken breast
800g medium potatoes, thinly sliced1 large leek (about 350g), sliced1 tbsp thyme leaves, plus the stalks4 garlic cloves, chopped500g swede, thinly sliced450ml vegetable stock, made with 2 tsp bouillon powder1 tbsp rapeseed oil1.3kg whole chicken320g frozen peas
STEP 1Heat the oven to 200C/180C fan/gas 6. Mix the potatoes, leeks, thyme, garlic and swede in a deep, non-stick roasting tin. Shake into an even layer. Pour in the stock and brush the veg with the oil. Roast for 20 mins.STEP 2Put the thyme stalks inside the chicken cavity. After 20 mins, sit the chicken on top of the veg and roast for 1 hr until cooked through. After 30 mins, check the potatoes – add 150ml water if they start to catch. Remove the chicken to a board to rest for 10 mins. Meanwhile, cook half the peas following pack instructions.STEP 3Carve off the chicken legs and remove their skin, then serve with half the roast veg and the peas. Leave the remaining chicken and veg to cool, then keep chilled for up to three days. To prepare the leftovers, remove the skin from one of the breasts, and reheat it with the veg in the microwave until piping hot. Cook the remaining peas following pack instructions. Slice the breast and serve with the veg. Use the final breast for these spiced chicken egg wraps.This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.
