1 large roast chicken - 200g cooked meat per person * (Use leftover Chicken for tomorrow’s Chicken Burritos)
3 large carrots, chopped
2 parsnips, chopped
250g potatoes, peeled
2 cloves garlic, crushed
Food Staples:
3 teaspoons butter
Preheat oven to 180C / 160C Fan / gas mark 4
Place potatoes in a pot of boiling water and simmer until tender for approximately 15-20 minutes
Place chicken in an oven proof dish
In a bowl combine the crushed garlic and 1 teaspoon of butter
Spread the garlic butter mixture on the outer skin of the chicken
Place the chicken in roasting dish and cook for 1 ½ - 2 hours until juices are running clear and chicken is cooked through
Drain water from potatoes and add two teaspoons of butter, mash together
Steam chopped carrots and parnsips until tender.
Once cooked mash together
Carve the chicken and serve with mashed potatoes and vegetables
