KITCHEN HACK #2 ROAST ONE CHICKEN, EAT ALL WEEK

By cooking a whole chicken once a week you can turn it into several meals – depending on the size of your family. You can have roast chicken and veggies on Sunday, chicken salad the next day, wraps after that and still have enough meat left on the bones to make chicken soup. As an added bonus, when you roast your vegetables and chicken on the same day, you kill two, er, birds with one stone.

recipe hack ROAST CHICKEN

INGREDIENTS

• 1 whole chicken

• salt & black pepper

• large bunch thyme, washed

• 1 lemon, halved

• 3 cloves garlic, peeled and sliced

• 2T olive oil

• 2 brown onions, peeled and cut into quarters

• 4 carrots, peeled and cut into chunks

METHOD

1. Preheat the oven to 220°C.

2. Remove giblets from inside the chicken if necessary (they are usually placed in a small bag). Rinse the chicken inside and out with cool water. Pat dry.

3. Liberally sprinkle the inside of the bird with salt and a little pepper. Place the thyme, lemon halves and garlic inside the cavity.

4. Drizzle olive oil over the outside of the chicken and sprinkle liberally with salt and a little pepper.

5. Place the onions and carrots at the bottom of a roasting pan, making a bed for the chicken to rest on.

6. Roast the chicken for 1½ hours, checking that when you poke the tip of a knife into the thickest part of the thigh that the juice that runs out is clear with not a hint of pink visible. If you see some pink, place the chicken back in the oven for another 20 minutes to finish cooking.

7. Remove from oven, arrange the chicken and vegetables on a platter, cover with foil and let stand for 20 minutes before serving.