I want there to be no peasant in my kingdom so poor that he is unable to have a chicken in his pot every Sunday.
– Henri IV (France)
A roast is a traditional Sunday fare here in the UK and as such, we had a delicious roast chicken yesterday.
Peter and I enjoyed the meal and our Diesel had some of the leftovers.
Roast Chicken Sunday
A medium size chicken
Ingredients: Olive Oil, oregano, mixed herb, salt, onion, garlic
Drizzled a tbsp of olive oil onto the chicken. sprinkle the herbs. salt and pepper then massage these to the skin. Put some of the sliced onion and a couple of garlic into the inside cavities and tuck some as well into the legs. Drizzle some more olive oil.
Cover the baking tray with aluminium foil and put in a preheated oven at 190 degrees centigrade.
after 45 minutes uncover the chicken, baste by its own juices and then add the vegetable such as carrots and potatoes into the baking tray. spoon some of the juices into the veg. Cover again with the foil and put back into the oven.
Secret ingredients for a lovely roasted potatoes and carrots is a dash of balsamic vinegar. A good tablespoon will do.
If you feel depressed or let down, my advice is to roast a chicken
– Delia Smith
After 30 minutes in the oven, add the brussel sprouts, again baste and spoon the juices into the chicken and vegs. Put these back into the oven without the foil covering.
Keep checking that the veg are cooked.
Here is my roast chicken straight from the oven.
And here is the plated roast (could have done a better presentation but was so starving and the aroma was so fantastic that titivating the plate became the last thing I wanted. LOL) The roast chicken and veg were deliciously complimented by a chicken gravy made from Bisto granules and the juices from the roast.
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