LEMON ROAST CHICKEN

When it comes to producing delicious, easy-to-use leftovers, roast chicken is the dish that just keeps on giving. Once the meat has been stripped from the bones, use the latter to make a simple chicken stock, and the meat to make other dishes.

1.8kg whole chicken

6 tbsp olive oil

2 lemons

6 to 8 thyme sprigs

6 to 8 rosemary sprigs

3 red onions, cut into wedges 2 fennel bulbs, cut into wedges 1 carrot, chopped

1 bulb garlic, halved horizontally

Remove the chicken from the fridge 30 minutes before you want to start cooking. Preheat the oven to 220°C, gas mark 8.

Whisk together five tablespoons of olive oil, the zest and juice of one lemon, and the leaves from two sprigs each of thyme and rosemary.

Slice the remaining lemon into wedges and put in a roasting dish with the red onion, fennel, carrot, garlic and the remaining herbs. Drizzle with one tablespoon of oil. Sit the chicken on top of the vegetables, season generously inside and out, and pour over the lemon-oil, rubbing it into the skin.

Transfer to the oven. Reduce the temperature to 200°C and cook for 1 hour and 40 minutes, or until the juices run clear. Cover it with foil and leave to rest for 10 minutes.

Serve two portions of chicken with the lemony roasted vegetables, accompanied by roasted, mashed or boiled potatoes.

Once cool, pick the remaining meat from the bones and store in the fridge in an airtight container.

Getting the best from the rest:

1. Roast chicken bruschetta

Mix together Greek yogurt, grated Parmesan, a little crushed garlic and some of the shredded breast meat. Top slices of toasted ciabatta with some rocket leaves, the chicken mix and avocado slices. Crispy turkey bacon or a poached egg also make for a nice addition. 2. Chicken lettuce wraps

Separate a head of endive or butter lettuce into individual leaves.

Mix shredded chicken with diced cucumber, sliced red onion, shredded carrot, crushed peanuts and chopped coriander. Pile into the lettuce cups and serve with sweet chilli sauce.

3. Chicken fried rice

Cook rice for two according to pack instructions. Cool completely. Fry sliced spring onions in 1 tablespoon of oil and a little butter until softened, then pour in two beaten eggs, a generous splash of soy sauce and a sprinkling of 5-spice (if you have it). Add the rice and mix really well. Stir in shredded chicken and a handful of defrosted frozen peas and cook until warmed through (3 to 4 minutes).