Monday
ROAST CHICKEN & VEGETABLES
SERVES 4 PREP 20 MINS COOK 1 HOUR 5 MINS PER SERVE 3864kJ
• 1.5kg whole fresh chicken• 2 tbsp olive oil, plus 1 tbsp extra• finely grated zest, juice ½ lemon, plus wedges, to serve• 2 garlic cloves, crushed• ½ tsp chilli powder• 1.5kg brushed potatoes, peeled, quartered• 500g pumpkin, seeded, cut into chunks• 500g frozen baby peas, blanched• 250g blanched green beans, to serve GRAVY • ¼ cup white wine• 2 tbsp plain flour• 1½ cups chicken stock 1 Preheat oven to 180°C. Place a rack in a large baking dish.
2 Using kitchen scissors, cut along both sides of chicken backbone and remove. Turn chicken over and press down firmly with the heel of your hand to flatten. Place, breast-side up, on…