Sunday-style roast dinner from one pan

$4.38/servingat the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• chicken drumstick700 g
• potato3 ea
• carrot3 ea
• parsnip2 ea
• lemon1 ea
• garlic6 cloves
• olive oil3 tbsp
• rosemary leaves1 tsp dried
• chicken stock⅔ cup scant

Method

1Prep

• •Heat the oven to 400F.
• •Cut the potatoes, carrots and parsnips into 1 inch chunks.
• •Pat the chicken very dry.
• •Season the chicken generously with salt, pepper and the rosemary.

2Everything on the pan

• •Toss the potatoes, carrots, parsnips and whole garlic cloves with the olive oil in a roasting pan.
• •Season the vegetables with salt and pepper.
• •Nestle the chicken on top, skin side up.
• •Cut the lemon into quarters and tuck them between the chicken.

3Roast

• •Roast 45 to 50 minutes until the chicken reads 165F at the bone and the skin crackles.
• •Let it rest on a board for 5 minutes.

4Jus

• •Set the roasting pan over a burner and add the stock.
• •Scrape up every browned bit and let it bubble 2 minutes until slightly reduced.
• •Squeeze in the roasted lemon quarters.
• •Crush a roasted garlic clove or two into the jus.

5Plate

• •Divide the vegetables between two plates.
• •Set the chicken on top.
• •Spoon the jus over everything.