SHOPPING LIST: Roast Whole Chicken with Potatoes and Carrots (4 portions of chicken, plus stock)
Meal Plan 6, Sunday dinner (chicken)

[ ] 1 whole chicken (about 1.5 kg), fresh or frozen
[ ] 1 onion
[ ] 1 head of garlic (you need 2 cloves)
[ ] 250 g potatoes
[ ] 2 carrots
[ ] Smoked paprika (1 tsp)
[ ] Dried thyme (1 tsp)
[ ] Olive oil (2 tsp)
[ ] Foil
[ ] Salt
[ ] Black pepper

Cupboard check: garlic, paprika, thyme, olive oil, foil, salt and pepper are probably already at home.
Chicken tip: a whole frozen chicken needs 24 hours or more to defrost in the fridge, so take it out on Friday evening or Saturday morning. Cook it within a day of defrosting.
Roasting time: 20 minutes for every 500 g, plus 20 minutes, at 190 C (170 C fan). A 1.5 kg chicken takes 1 hour 20 minutes.
Leftovers: 3 portions of cooked chicken and a pot of stock. Cool them within an hour, keep them covered in the fridge, and eat the chicken within 2 days (or freeze it).