Dollar-saving MAINS

ROASTED LEMON AND ROSEMARY CHICKEN

SERVES 4 PREP AND COOK: 1 HOUR, 15 MINS

8 chat potatoes (650g), halved
3 large carrots (400g), peeled, cut into
3cm pieces
2 red onions, cut into 4cm wedges
8 chicken drumsticks
⅓ cup lemon juice
¼ cup Dijon mustard
1 tblsp olive oil
1 tblsp chopped fresh rosemary
3 cloves garlic, crushed
2 chicken stock cubes Steamed peas, to serve

1 Combine potatoes, carrots, onions and ½ cup of water in a large, non-stick roasting pan. Arrange chicken drumsticks over the top. Season with salt and pepper.

2 Combine lemon juice, mustard, oil, rosemary, garlic and crumbled stock cubes in a small jug. Mix well. Pour over chicken.

Cook, uncovered, in a hot oven (200°C), brushing pan juices over chicken every 20 minutes, for about 1 hour,