This Monday night dinner, the traditional roast chicken was marinated yesterday and was placed on a bed of onions and celery. After work all I had to do was pop it into the oven for a couple of hours before dinner. I served it with a cabbage, carrot and pickle onion slaw and some steamed vegetables.
It’s delicious served straight out of the oven with the onions that have caramelized placed onto the top.
The left over roast chicken and vegetables are meal prepped into containers for meals for tomorrow.