7-DAY MEAL PLANNER
Sunday FAMILY
POT ROAST CHICKEN
INGREDIENTS
• 2 onions, cut into eighths • 2 carrots, peeled and cut into chunks • 2 leeks, chopped into rounds • 6 baby potatoes, peeled and halved • 1 sweet potato, peeled and cut into chunks • 1 sprig of rosemary • 1 whole organic/ free range chicken • 2 cups chicken stock
METHOD
1 Preheat oven to 180˚C.
2 Place vegetables and rosemary in a large cast iron pot with a lid.
3 Place chicken on top of vegetables and add chicken stock.
4 Put lid on pot, and bake chicken and vegetables for one hour.
5 Remove lid, stir vegetables around and baste chicken with cooking juices. (Remove vegetables and meat for your baby now.) Season with salt and pepper.
6 Bake for a further 30 minutes without the lid until the chicken is golden brown.
7 Serve with rice and steamed vegetables.
BABY MIXED VEG PUREE
❯❯ Mash some of the vegetables cooked in the chicken juices of the Sunday roast to feed to your baby (from 6-7 months).
❯❯ For older babies (9 months),
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