simple.
One chicken 5 meals
A roast chicken is a wonderful thing – but all too often it’s reserved for Sunday. These five recipes show how, with a little ingenuity, you can make a single bird last the working week
RECIPES ANGELA BOGGIANO
PHOTOGRAPHS STUART WEST FOOD STYLING KATY MCCLELLAND STYLING TONY HUTCHINSON
1
Spatchcocked roast chicken with orzo and roast vegetables
2 Chicken, leek
and
ham
pasties
Use the leftover leg meat from the roast chicken to fill these rich, nourishing pasties. They’re great straight from the oven or as a make-ahead lunch for when you’re on the move
3 Freekeh, chicken and pomegranate salad
The beaut y of this hearty, flavoursome salad is that all you have to cook is the freekeh – a nutty grain with a pleasingly chewy texture
Spatchcocked roast chicken with orzo and roast vegetables
Serves 4
Hands-on time 20 min Oven time 1 hour 10 min
Roasting a chicken like this cuts down the cooking time as the bird cooks faster and more evenly. All the buttery cooking juices are caught in the tray below with the vegetables, creating a fantastic sauce to be mixed with the orzo.
• 100g unsalted butter, softened
• 4 garlic cloves, crushed
• Grated zest and juice 1 lemon
• 2 tbsp finely chopped oregano leaves, plus extra for serving
• 2-2.2kg free-range chicken
• 1 large aubergine, cut into 4cm pieces
• 3 peppers, red or yellow, cut into 4cm pieces
• 2 large courgettes, cut into 4cm pieces
• 1 large red onion, cut into wedges
• 1 tbsp olive oil
• 300g orzo