Roast chicken for weeknight leftovers

Have a busy week ahead? Roast a chicken on Sunday, then turn it into three speedy weeknight meals with our recipe ideas for leftover chicken. It’s easy and perfect for making gluten-free meals.

• 1 whole chickenaround 2kg
• Lemon1 halved
• Small bunch of thyme
• Garlic bulb1 separated into skin-on cloves
• Olive oil2 tbsp
• Butter75g melted

1. Pat the chicken dry all over and place it in a roasting tray. Mix 1 tbsp salt with 1 tsp ground pepper and rub over the chicken, getting under the skin without tearing it.
2. Fill the cavity with the halved lemon and most of the thyme sprigs. Scatter remaining thyme and garlic around the roasting tin.
3. If time allows, chill the prepared chicken overnight in the fridge, otherwise leave it at room temperature for 1 hour.
4. Preheat the oven to 200C/180C fan/gas 6. Coat the chicken with olive oil and butter, then set it breast-side down in the roasting tin.
5. Roast for 50 minutes to 1 hour until it’s cooked. Use a meat thermometer or skewer to test for doneness.
6. Remove from the oven and let it cool completely. Shred the meat using two forks. Keep the garlic skins and store everything chilled in an airtight container. Use within four days.