Sunday: Roast chicken
A budget doesn't have to mean giving up the meals you love - here's the proof you can still have a delicious roast for half the price
Serves: 4
Prep time: 10 mins
Cooking time: 40 mins
1 tbsp olive oil
8 chicken thighs
300g carrots, cut into 3cm pieces
2 large parsnips, approx. 250g and cut into 3cm wedges
750g potatoes e.g. King Edwards, cut into wedges
1 tbsp thyme leaves
1 tbsp honey
2 tbsp Worcestershire sauce
1. Preheat the oven to 200°C / gas mark 6.
2. Heat the oil in a frying pan and fry the chicken for 2 mins on each side. Transfer to a large roasting tin with all the vegetables and stir in the thyme, honey and Worcestershire sauce.
3. Bake for 30 mins then drain most of the excess juice and reserve. Bake for a further 10 mins before serving with the reserved juice as gravy.
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By Anna Penniceard
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