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How to make the Easter Sunday meal


The end of lent, the fasting season of the Christian calendar, culminates on Easter Sunday. If you've given up sweets, or chocolate, or taken to doing something extra during the lent period, Easter Sunday is the day that you cans top and go back to eating those beloved sweet treats. If your household is anything like mine, breakfast on Easter Sunday consists of cracking open your Easter eggs and munching on chocolate.

However, it's not just a day to eat chocolate - it's also a real family day and the bank holiday either side of the weekend means that you get a lovely and relaxing four days off work to enjoy time with your loved ones. So get the whole family together this Easter and rustle up a delicious, home-cooked meal.

One-pot roast chicken
Serves 4 people

Ingredients: 1 chicken (1.6kg), 50g softened butter, 500g bag new potatoes, 1 tbsp olive oil, 150g pack carrots, 140g broad beans, 100g defrosted frozen peas, handful of roughly-chopped mixed herbs (mint, tarragon, parsley, chives)

How to make:

1. Preheat your oven to 200C/180C fan/gas 6. Place the chicken in a medium sized roasting dish or tin. Press some of the softened butter in to the chicken breast skin and spread over the breasts without tearing the skin. Rub the rest of the butter all over the outside of the chicken, season well and roast in the oven for 30 minutes.

2. Meanwhile, wash the new potatoes, pat them dry and toss them in a bowl with the olive oil and a sprinkling of salt. Once the chicken comes out of the oven, scatter the potatoes around it and toss again with the juices in the dish. Put back in to the oven for another 30 minutes.

3. Stir in the carrots and put in to the oven again, this time for 20 minutes.

4. Check the chicken is cooked by piercing the thigh and checking that the juices run clear. If not, pop back into the oven for a further 10 minutes. Stir in the broad beans and peas, add a splash of water and put back in the oven for 5 minutes. Remove from the oven, cover loosely with foil and allow to rest for 10 minutes.

5. It's important to not cut the chicken too soon once it's finished cooking because the water will completely run out, leaving it tasting dry. Keep chicken moist and flavoursome by letting it rest for 10 minutes before cutting in to it. Scatter over the herbs before serving.

And there you have it, a delicious hearty meal with not a chocolate egg in sight!

 


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