TOTAL TIME: 35 MINS
CALORIES/SERVING: 555 KCAL
800g medium potatoes, thinly sliced
1 large leek (about 350g), sliced
1 tbsp thyme leaves, plus the stalks
4 garlic cloves, chopped
500g swede, thinly sliced
450ml vegetable stock, made with 2 tsp bouillon powder
1 tbsp rapeseed oil
1.3kg whole chicken
320g frozen peas
Heat the oven to 200C/180C fan/gas 6. Mix the potatoes, leeks, thyme, garlic and swede in a deep, non-stick roasting tin. Shake into an even layer. Pour in the stock and brush the veg with the oil. Roast for 20 mins.
Put the thyme stalks inside the chicken cavity. After 20 mins, sit the chicken on top of the veg and roast for 1 hr until cooked through. After 30 mins, check the potatoes – add 150ml water if they start to catch. Remove the chicken to a board to rest for 10 mins. Meanwhile, cook half the peas following pack instructions.
Carve off the chicken legs and remove their skin, then serve with half the roast veg and the peas. Leave the remaining chicken and veg to cool, then keep chilled for up to three days. To prepare the leftovers, remove the skin from one of the breasts, and reheat it with the veg in the microwave until piping hot. Cook the remaining peas following pack instructions. Slice the breast and serve with the veg. Use the final breast for these spiced chicken egg wraps.