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Today I’m keeping it deliberately simple with roast chicken, roast potatoes and green veg. I find chicken works really well if you stuff the cavity with 1/2 lemon and roughly chopped garlic. I also had some beautiful banana shallots so added them to the pan too. When I’m doing a roast I often deliberately cook extra so that I have leftovers for the next few days. If you are cooking a chicken today then keep the leftovers and juices from the pan as I have a recipe which uses them coming up.
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Serves 4
INGREDIENTS
1 medium Chicken
1/2 lemon
3 garlic cloves - roughly chopped
4/5 banana shallots - peeled
Medium sized pan - don’t use anything too large
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METHOD
Preheat the oven to 200 degrees (conventional) 180 degrees (fan)
Squeeze the lemon into the cavity and add the actual lemon and garlic into the cavity as well. Place the shallots around the chicken. Drizzle with a little oil and season generously. Roast in the oven for 1.5 hours and then lean to rest somewhere warm in the pan for 30 minutes. Use the juices in the gravy.
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