USE IT OR LOSE IT
“This is how to breathe new life into your offcuts and cheeseboard leftovers”
JAMMY ROAST CHICKEN
“Roast chicken is the ultimate chuck-in-the-oven-and-forget dish. Now try basting it in whatever leftover jams or chutney dregs are taking up space in the fridge. It's next level."
Serves 2 to 4
EASY GREAT VALUE Preparation: 10 minutes Cooking: 1½ hours
free-range whole chicken 1
jam or chutney ½ cup (we used smooth apricot jam and fig jam)
olive oil 4 T
salt, to taste
red peppers 3, halved
Preheat the oven to 160°C. Cover the chicken in the jam, drizzle with olive oil and season lightly. Place the chicken Place the red peppers on a separate tray, season and drizzle with olive oil. Roast for 30 minutes, then remove from the oven and cool. Roast the chicken for 1 hour. It’s done when the jam on the skin is thick and sticky. Serve with crispy bread if you like.
