Welcome back to Tuesday's recipe series, where each week I share a new recipe which you can download for free. When there is a collection of recipes on the blog, I'll be showing you how to use them to create weekly, fortnightly and monthly meal plans. Today's recipe is a delicious country-style roast chicken!

Recipe: Country Style Roast Chicken - roast chicken is actually a very simple dinner to make, as you can put it in the oven and forget about it! Great for leftovers or using in another meal later in the week. This recipe is available as a free print…

I used to always think that roasts were reserved for the weekends, due to how long they take to cook and prepare. And sure, they do take a bit of time in the oven. But if I'm not at work, or even finish early, this is one of my go-to meals because the prep is incredibly easy, and it's a fairly effortless meal all up. The honey gravy included in this recipe is a delicious addition that the kids love (we use rice malt syrup as we have gone sugar free, and it tastes just as yummy). The other great thing about making a roast is having leftovers! We use them for:

- making salads for lunches, such as our mason jar salads

- having it in a sandwich along with avocado, tomato and cheese, or a chicken and cheese toastie

- adding shredded chicken on top of soup for a more filling meal

- adding to another meal a few nights later - I often add the chicken to the quiche recipe or zucchini slice, or use it as a base for a delicious pie or stew

Country-Style Roast Chicken

Ingredients

1.5kg whole chicken
1 Lemon
1 tbs olive oil
1 tsp dried thyme
4 large desiree potatoes, quartered
2 corn cobs

Honey gravy:

1/2 cup chicken stock
1 tsp flour
1 tbs honey
Salt & pepper

Method

Preheat the oven to 210º C for at least 20 minutes
Rub lemon juice, oil, salt and pepper into the whole chicken, and sprinkle with thyme
Put the 2 halves of the squeezed lemon in the cavity of the chicken
Roast the chicken for 1 hour. After 15 minutes cooking time, add the potatoes to the tray. Turn the potatoes over after 20 minutes in the oven
Whisk stock and flour together in a saucepan on medium heat. Add honey and continue whisking until the mixture thickens (around 3 minutes)
Steam corn for 5- 10 minutes, then remove from the pan and carefully remove the kernels from the cob with a sharp knife
Remove roast from the oven and serve up chicken, corn and potatoes with honey gravy poured over the top (Serves 4 - 6)

Who else loves a good roast? What do you use your roast leftovers for?