Tasty CHICKEN MAINS

Ramp up your weekend menu with our delicious ideas

- JEN BEDLOE, JESS MEYER

Roast chicken with warm veggie salad

A herby anchovy butter adds bags of flavour to this easy one-pan roast.

Serves 6 • Prep 20 mins, plus resting • Cook 1 hr 10 to 1 hr 20 mins

1 large free-range chicken (about 1.8kg)

150ml dry sherry

700g baby new potatoes, halved/ quartered

4 large romano peppers (about 500g), halved and deseeded

3 small red onions, quartered

½tsp sherry or red wine vinegar

Small bunch parsley, chopped

50g pitted green olives, halved

120g rocket

For the anchovy butter:

75g unsalted butter, softened

50g tin anchovies in oil (about 12)

1tbsp finely chopped rosemary, plus 2-3 sprigs

3 garlic cloves, crushed

Zest 1 lemon

1 An hour before cooking, remove the chicken from the fridge and bring to room temperature. Whizz the anchovy butter ingredients in a food processor with plenty of salt and pepper until smooth.

2 Heat the oven to 180C Fan. Spread the anchovy butter all over the chicken, and carefully push some under the skin over the breast. Slice the zested lemon and put in a large roasting tin with the rosemary sprigs. Put the chicken on top and pour in the sherry. Roast for 20 mins.

3 Toss the potatoes, peppers and onions with a splash of oil and some salt, then arrange around the chicken. Return to the oven for 40-50 mins, until the chicken is cooked through.

4 Set the chicken aside to rest in a warm spot. Increase the oven to 220C Fan and roast the veg for another 10 mins. Toss with the vinegar, parsley, olives and rocket, then serve alongside the chicken, with some crusty bread, if liked.

Per serving: 540 cals, 20g fat, 9g sat fat, 29g carbs