Hello again folks, this is officialy the start of my 5th year education, woohoo! Stressing already, but that is not what I’m here to share with you this evening, infact it is entirely the oppposite. I am here to tell you about the fabulous roast chicken I made yesterday for my lunch! Superb, really fast and easy. Well I say fast (1hr) but it is minimum effort and yields maximum flavour. The lemony roast chicken with rosemary and soft fleshy leeks is just wonderful when served with the peppers and olives tumbled into the pan. This is my kind of cooking, one pan, wonders. Here it is for you to enjoy, and we must give thanks to Nigella for this wonderful recipe!!
INGREDIENTS:
1.5kg Cornfed chicken, organic and without giblets.
1 lemon, halved.
4 sprigs rosemary.
60ml olive oil.
salt and pepper to taste.
2 red peppers.
1 orange pepper.
1 yellow pepper.
3 leeks, trimmed, each cut into 3 logs, then halved down the middle.
100g pitted black olives.
METHOD:
Turn the oven on to gas 6 / 200 C.
Take a roasting pan and add all of the veg and oilves to the pan. drizzle over some of the oil and pepper. NO salt as that will encourage the water to leak out the veg, we want the roasted not braised. add two of the sprigs of rosemary to the veg.
Toss to coat everything. Now take the chicken and pop the two lemon halves into the cavity along with the remaining sprigs of rosemary. Drizzle the chicken with the rest of the olive oil. Dust with salt and pepper and pop into the oven for 1 hour, until the juices run clear from the thickest part of the chicken, the thigh area.
Remove the chicken from the pan and leave to reast for 10 mins on a carving board covered with tin foil.
Return the veg to the oven for 10 mins, turning the oven off when they are placed inside.
Cut the chicken however you like and tumble the entire tray of veg on to a platter and dot the chicken in and around.
Enjoy!
Thanks for reading,
Ryan.
Eat Well...Feel Well 