One-pan roast dinner

SPICED ROAST CHICKEN

Swap herbs for 2 tsp harissa paste

and leave out the spuds. Add stock

and peas (no Marmite) with another

2 tsp harissa. Serve with couscous.

MEDITERRANEAN CHICKEN

Leave out the carrots, then after

20 mins roasting, stir 1 aubergine,

2 red peppers and 2 red onions,

all cut into large chunks, in with the

spuds. Swap the peas for cherry

tomatoes, and replace the stock

and Marmite with 5 tbsp balsamic

vinegar and 2 tbsp honey.

CHICKEN WITH ROASTED ROOTS

Chop 1.3kg mixed peeled carrots,

parsnips, potatoes, celeriac and

swede into even-size chunks, and

roast alongside chicken as before.