Two Brits perfect the art of roasting a chicken….
There was no way a household consisting of 2 Brits was ever going to be devoid of roast dinner for any length of time! So over the last few months Ben and I (Ok I confess mainly Ben) have been perfecting the art of roast chicken!
Here is last nights attempt: One pan roast with lemon chicken and roast potatoes, butternut squash (and meant to be red peppers).
Serves 2 for dinner (plus lunch for the next few days!)
1 whole chicken (about 1.5kg – only free range, we don’t do sad chickens!)
½ a handful of chopped lemon thyme
½ an onion
1 red pepper
6 medium potatoes
½ a butternut squash
4 garlic cloves (crushed)
Preheat oven to 180 degrees.
Mix the juice and zest of half the lemon with the softened butter and add the chopped lemon thyme.
Rub this buttery mix underneath the skin of your happy chicken, then rub the outer skin with a little olive oil and season well with pepper and a little salt.
Place the other half of the lemon and the half onion into the chickens cavity (make sure there are no giblets).
Put in a fairly big roasting tray in the oven, covered with foil.
When the joyous chicken looks like it only has about 45 mins left, place the potatoes (diced into just over dice sized chunks) and butternut (same) into the roasting pan with a little extra olive oil and the whole, crushed garlic cloves.
Add the peppers when 20 mins cooking time remain (I couldn’t as our red pepper had unfortunately met a mouldy end!)
Remove the foil to brown the chicken if necessary.
Serve with an easy gravy (I’d just grab pre-made for ease since we’re going with one pan and add a little extra thyme). Oh and also a pinot noir! Yes a red 😉 or a wooded semillon or chardonnay if you have to have white.
Dietary note: Happy, simple food for everyone, team with a gluten free gravy.