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Roast Chicken with Roasted Root Vegetables
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Cooking a Sunday roast is a great excuse to catch up with friends at the weekend. Save on the washing up by cooking root vegetables around the chicken in a large roasting tin - not only do they soak up the buttery juices, they also become wonderfully sticky. Waitrose frozen foods are great value for money and are really convenient, as they involve no preparation and are always to hand. And you'll find that frozen chicken is generally cheaper than fresh, but make sure it is completely defrosted before you start to cook. Allow at least 24 hours for defrosting in the fridge. You can use any leftover meat in sandwiches or in a pasta sauce, and even boil up the bones with a few vegetables and lentils to make a really flavour-packed soup.
This recipe was first published in June 1999.