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JUICY LEMON roast chicken

The secret to this quick and delicious midweek roast dinner is butterflying the chicken. This reduces the cook time and makes it so easy to carve. Cover in a fragrant herb rub, roast on a bed of onion, lemon and garlic, and this magic one-pan chicken will make its own pan sauce – no need for gravy! Serve with buttery mash and greens to soak up all that saucy goodness.

one-pan coconut fish & turmeric rice

$7.65 per serve

serves 4 | prep & cooking 40 mins E GF

1½ tbs coconut oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground turmeric
200g (1 cup) basmati rice
250ml (1 cup) salt-reduced
chicken stock
185ml (¾ cup) coconut milk, plus extra, to drizzle
100g cherry tomatoes, quartered