Satsuma roast chicken with roast vegetables and potatoes

A half price whole chicken was simply roasted along with some limp vegetables left over in the fridge,

and some tired sprouting potatoes. The satsuma was also left over, and included for a 'novel twist'.  It didn't add flavour to the chicken, but was a nice subtle addition to the flavour of the accompanying vegetables.

Ingredients (Served 2)

Whole chicken (reduced from £3.75 to £1.87)

5 small leftover carrots

1 courgette (reduced, 3 for 10p, and leftover)

1 1/2 red onions, leftover

2 large potatoes, leftover

2 twigs rosemary

leftover satsuma

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Place whole chicken into roasting/pyrex dish.

Wipe olive oil over the skin and season with salt and pepper.

Follow instructions to cook chicken -
25 mins every 0.5 kgs at 190 plus 25 mins is about right.

Cover the chicken with foil and put in the oven.

Meanwhile peel, cut and par boil the potatoes.

Prepare the vegetables - peel, and cut.

With about 40 mins left total cooking time-

Drain the potatoes and shake in a pan with a lid until fluffy.  Add salt, pepper and butter then put in a hot roasting tray in the oven.

Take the foil off the chicken and squeeze satsuma segments over it, dab with a little butter and sprinkle about a teaspoon of brown sugar over it.

Put all the vegetables around the chicken and add some dabs of butter to them and add generous sprigs of rosemary.

Roast all for the remaining time and serve when cooked (let chicken rest, covered in foil, before carving.)