Crispy Roast Chicken

Preheat oven to 180°C

• Place drumsticks and new potatoes into a baking tray. Crush garlic cloves with the skins on and distribute across the tray.
• Once the kettle is boiled, mix your veg stock cube into the water and pour the stock until the depth is around 1 inch from the bottom of the baking tray. (Potatoes shouldn’t be swimming, this will prevent crispness 😰)
• Use a tsp of olive oil to glaze over the chicken and season with a tsp of oregano and a pinch of salt and pepper. Pop it the oven for 1 hour.
• While this is cooking, in a separate baking tray place the broccoli and cauliflower. After the chicken has been cooking for 35 minutes, pop the veg in the oven as well for the remaining 25 minutes.

"Why save a roast for Sunday? Eat one portion and put the rest in containers to feast on throughout the week."