Make a chilly weekend special with a roast dinner for the whanau. Serve six people for under $10

Ingredients

1 x frozen whole chicken, (currently $6 each at Countdown)

1 x 1kg bag frozen mixed veg

500g, or three large potatoes

Method

Allow your chicken to defrost overnight and prepare according to the packet instructions. You may have to remove the giblets before cooking. Rub the chicken with a little oil or butter.

Pre-heat your oven to 190c.

Dice the potatoes into roughly 3cm by 3cm chunks. Place your chicken in a roasting pan and arrange your potatoes around it. Season with salt and pepper, and dried herbs if you have them in the pantry.

Cook for 1 hour and 20 minutes. You will need to turn your potatoes once or twice during cooking to make sure they stay crispy all over. Remove your chicken from the oven and check it is cooked by piercing the skin with a skewer. If the juices run clear it is cooked. Lift the chicken, allowing the remaining juices to run back into the roasting pan. Place the chicken on a chopping board to stand and put the potatoes back in the oven for another 10 to 15 minutes.

While the potatoes are cooking, boil some water in a large pot on the stove. Place the frozen mixed veg in the boiling water and simmer for 5 minutes, then drain immediately.

Use a slotted spoon to serve the potatoes and the mixed veg into two large dishes and place on the table. Ask someone to carve the chicken. Meanwhile, pour the juices from the roasting tray into a pot. Add a little flour or cornflour from the pantry if you have it and cook on a high heat, stirring until it is all mixed together in a smooth gravy. Pour into a jug if you have one and put it on the table with the rest of the food.

Let everyone serve themselves, although you should help young children with the hot food.