Roast chicken with honey glazed carrots, potatoes & silverbeet for under Total recipe cost when you buy all the ingredients from Coles: $9.99 Based on actual ingredient portions used 1.6-1.8kg Coles Brand RSPCA Approved Whole Chicken olive oil, for drizzling, plus 2 tbsp extra 4 medium carrots, peeled, diagonally sliced into 2cm thick slices 450g brushed potatoes, well washed, peeled and cut into 2.5cm dice 2cm piece fresh ginger, peeled, finely chopped ½ tsp Coles Brand Ground Cumin ½ tsp Coles Brand Ground Coriander 1 tbsp Coles Smart Buy Honey 20g Coles Brand Butter 2 tsp plain flour ¾ cup Coles Brand Chicken Stock 180g (about 3 stalks) silverbeet stalks removed, roughly chopped FOR THE CHICKEN 1 Preheat oven to 180°C or 160°C fan. 2 Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper. Drizzle over some oil and rub over the chicken. Place chicken on a small rack in a large baking dish. Tie the legs together with string. Roast for 50-60 mins. When the chicken is done, its skin will be crisp and golden and a meat thermometer will register 82°C when inserted into the thickest part of the thighs. Allow the chicken to rest aﬅer cooking for at least 15 mins before serving. FOR THE HONEY GLAZED CARROTS, POTATOES AND SILVERBEET 3 While chicken is cooking, heat a heavy-based medium-sized frying pan over high heat until hot. Add the oil, carrots and potatoes. Reduce heat to medium-high and allow vegetables to cook undisturbed for about 5-7 mins until they start to brown. 4 Add the ginger and spices. Cook for a further 5 mins over low-medium heat, tossing occasionally until vegetables are browned on all sides. 5 Add the honey, cook for 2 mins, or until slightly caramelised. Add the butter and allow to melt completely. Stir in the flour and cook for 1 min, pour in the chicken stock and continue to stir until completely incorporated and just thickened, about 2 mins. Add the silverbeet and toss gently until completely wilted. 6 Serve the chicken on your favourite platter accompanied by honey glazed carrots, potatoes and silverbeet. * Buy any 3 of these 4 ingredients between 19/09/2012 – 25/09/2012 and receive 500 flybuys BONUS POINTS. * * * *

Roast chicken with...Roast chicken with honey glazed carrots, potatoes & silverbeet for under Total recipe cost when you buy all the ingredients from Coles: $9.99 Based on actual ingredient

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Roast chicken with honey glazed carrots, potatoes & silverbeet

for under

Total recipe cost when you buy all the ingredients from Coles: $9.99Based on actual ingredient portions used

1.6-1.8kg Coles Brand RSPCA Approved Whole Chickenolive oil, for drizzling, plus 2 tbsp extra

4 medium carrots, peeled, diagonally sliced into 2cm thick slices

450g brushed potatoes, well washed, peeled and cut into 2.5cm dice

2cm piece fresh ginger, peeled, finely chopped

½ tsp Coles Brand Ground Cumin

½ tsp Coles Brand Ground Coriander

1 tbsp Coles Smart Buy Honey

20g Coles Brand Butter

2 tsp plain flour

¾ cup Coles Brand Chicken Stock

180g (about 3 stalks) silverbeet stalks removed, roughly chopped

FOR THE CHICKEN 1 Preheat oven to 180°C or 160°C fan.

2 Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper. Drizzle over some oil and rub over the chicken. Place chicken on a small rack in a large baking dish. Tie the legs together with string. Roast for 50-60 mins. When the chicken is done, its skin will be crisp and golden and a meat thermometer will register 82°C when inserted into the thickest part of the thighs. Allow the chicken to rest after cooking for at least 15 mins before serving.

FOR THE HONEY GLAZED CARROTS, POTATOES AND SILVERBEET3 While chicken is cooking, heat a heavy-based medium-sized frying pan over high heat until hot. Add the oil, carrots and

potatoes. Reduce heat to medium-high and allow vegetables to cook undisturbed for about 5-7 mins until they start to brown.

4 Add the ginger and spices. Cook for a further 5 mins over low-medium heat, tossing occasionally until vegetables are browned on all sides.

5 Add the honey, cook for 2 mins, or until slightly caramelised. Add the butter and allow to melt completely. Stir in the flour and cook for 1 min, pour in the chicken stock and continue to stir until completely incorporated and just thickened, about 2 mins. Add the silverbeet and toss gently until completely wilted.

6 Serve the chicken on your favourite platter accompanied by honey glazed carrots, potatoes and silverbeet.

* Buy any 3 of these 4 ingredients between 19/09/2012 – 25/09/2012 and receive 500 flybuys BONUS POINTS.