Saturday night Sunday Lunch. Sunday afternoon maybe the traditional time for a Sunday Roast but sometimes you just can’t wait for Sunday to come, like today. I met Hana in Victoria late afternoon today (after we had both been to work) The Marks & Spencer by her office had one of there special deals on (which admitidly we had done earlier in the week as well) Dine for Two for £10 where you get a Main course, side dish, dessert amd a bottle of wine. A good deal me thinks, especially when the main course is a whole Chicken! So we got a Chicken, a mix of Carrotts and Broccoli to steam and a scrummy Chocolate Cheesecake (for a second time this week) with a bottle of wine, not bad going.
So the next question was, “here is tomorrows Roast, but what shall we have this evening?” Well you guessed it from the first line. We decided to have the Sunday Roast Saturday evening, which I think you will agree is a very good idea. Armed with the £10 Dine in deal we made our way home stopping at the supermarket to pick up a few more veggies and some potatoes. Then as we were at the checkout we saw boxes of Crabbies Ginger Beer, which we both love, on special offer so it would just have been rude not to get a box really.
So there we have it time for a Sunday Roast. Being saturday evening I didn’t fancy going to town over it and if a Roast Chicken is done simply and well with just a few base ingredients it is delicious and oh so easy to make.
I am sitting here on the sofa with a gorgeous smell whafting from the oven, knowing its almost ready. But before I serve it up I better finnish this post and pop the recipe down. This should feed two hungry people with enough Chicken left over for sandwiches for tomorrow!
Ingredients for 2
1 Medium Chicken
A bag of mixed veggies, we had Carrots, Broccoli and Asparagas
500g Maris Piper Potatoes
1 Large Onion
4 Cloves of Garlic
1tsp Herbes de Provence
2tbsp grated Parmesean
300g Tenderstem Broccoli
Cheat and use some gravy granuals
Preheat the oven to 200c and note the time your Chicken will take to cook. Pop the Chicken on a baking tray and score the skin to open it down the middle between the breasts. Seperate the skin from the meat so you can stuff a clove of Garlic under each side. Drizzle with Olive Oil and sprinkle with the Taragon. Pop it in the oven, simple. You will need to allow 10 minutes for the bird to rest once it is taken out of the oven.
Peal the Potatoes and chop into what size Roast Potatoes you like the most. I prefer the little ones more so chopped them smaller. Boil in unsalted water for around 10 minutes (more if they are larger). They should be tender. Drain and pop back in the saucepan then put a lid on and shake about to fluff up the edges.
Preheat a pan with some Olive Oil. After about 5 minutes the Oil should be hot enough, add the Potatoes and sprinkle with the Herbes de Provence. These should take about 1hr. 10 minutes from the end sprinkle with the Parmesean and put them under the grill.
For the veggies simple boil or steam for just a few minutes. I cheated with the Gravy and used Bisto granuesl. I did how ever add some Onion which I had sauted, a little Taragon and some of the Juice from the Chicken.
There you have it, Crispy Potatoes, Juicy Chicken and gorgeous Veggies. Enjoy.
Coming up next, Easy Weekday Korma.
- Sunday Lunch (ponderingtheordinary.wordpress.com)
- Sunday Dinner: 7 Takes on Roast Chicken (thekitchn.com)
- Sunday Roasted Vegetables (yesiwantcake.com)