Its been a busy week but a really good one. I have had a couple of job interviews for internships and I am feeling good about how they went. This has meant lots of preparation to be ready and raring to go. With more in the pipeline I am feeling good about things at the moment, especially as after a week of less then stellar weather the sun came back to London this afternoon.
After a busy week it’s nice to have some comfort food and a big meal of Roast Chicken is a perfect dinner. It isn’t a traditional Friday night dish but we have had a Friday night Roast before, generally when just like today Marks and Spencer has its dine in deal. One of the main course options is usually a whole chicken and as you get the most with this its the one I like to pick.
Right now its just around the corner in the kitchen and the smell is gorgeous. I have posted recipes on roast Chicken before and its always one of my favourite dinners! Roast Chicken is always a classic meal, its as much fun to cook as it is to eat it. Right now the smell is divine.
This recipe is thrown together from the veggies that looked good in the little green grocers just across the road from us, that’s one of the things I like where we live, there is a really good green grocers less than a minute from us which always has really good and tasty fresh vegetables and fruit.
Now everyone has there own recipe for this but here is my Roast Chicken.
Ingredients ~ serves 2 as a main with leftover chicken for another day.
2 medium red onions
1 sweet romano red pepper
2 romano green peppers
2-3 sticks of celery
Roast potatoes to serve with it. I think this recipe (one of my first) for Pommes Persillade would go very well with the chicken.
Preheat the oven to 200c/ gas mark 8.
Preparing the vegetables. Peal and cut the onion into eighths so its still fairly chunky. Chop the peppers and celery into similar sized chunks. You want to keep the veg chunky as they will roast with the chicken imparting all there lovely flavours. Prick the lemon all over with a knife to release the flavour and stuff it in the chicken.
Wash the veg and pop in the bottom of a roasting pan with a good glug of olive oil. Sit the chicken stuffed with the lemon on top and roast for around 1hr 30mins depending on the weight of your bird.
To check the chicken is cooked through by cutting into the breast, if the juices run clear and there is no pink then its cooked. Transfer to a carving board, cover and leave to rest for about 15mins. This allows the meat to relax becoming more tender.
If you liked this you may also like some of my other Roasts,