Day 1 – Roast Chicken with Salad and Potato Bake

Day 1 – Roast Chicken with Salad and Potato Bake

This is the first recipe in our 2 week meal diary – 14 main meals from 1 shopping list at less than $3.80 per serve.

Serves 5


  • 1 Marinated Chicken
  • 1 Regular Chicken

Potato Bake ingredients

  • 4 medium potatoes
  • 2/3 cup milk
  • 1 cup cream
  • 1 cup grated cheese
  • ½ teaspoon salt

Salad and Dressing ingredients

  • lettuce
  • 1 tomato
  • 2 sticks celery
  • 2 carrots
  • cucumber
  • 1 tablespoon Dijon mustard
  • ¼ cup mayonnaise
  • 1 tablespoon honey
  • ½ tablespoon lemon juice


Chicken Method

Place both chickens in a baking dish and bake in a moderate oven for approximately 1 ½ hrs or until cooked. Set the un-marinated chicken aside for use in tomorrows recipe.

roast chicken

Potato Bake Method

Peel and wash potatoes. Slice thinly and arrange in a greased casserole dish. Mix the milk, cream, and salt in a small jug. Pour over the potato bake and then sprinkle with cheese. Cover with alfoil and bake in a moderate oven for 45 minutes. Remove alfoil and bake for a further 15 minutes so the top can brown.


potato bake ingredients

potato bake

potato bake ingredients

potato bake cheese


Honey Mustard Dressing Method (originally from

Combine mayonnaise, mustard, honey, and lemon juice in a small jug. Mix well to combine. Cover and refrigerate until ready to use. Pour over salad when ready to serve.


dressing ingredients

dressing ingredients mixed



Kids Help

If able, let the kids arrange the sliced potatoes in the dish, mix the milk and cream in the jug, pour it over the potatoes and then sprinkle the cheese. Kids can also mix the salad dressing ingredients together and help arrange the salad on the plates.


I don’t recommend freezing this recipe

Kids Review by 3yr and 5yr old

roast chicken kids



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