It is Monday again, the weekend is over and I’m now back to work like a busy bee.
I had a lazy weekend and I must admit I loved it! Although it’s not so quiet when you have a toddler with batteries constantly on charge, but as there were no birthday parties or other commitments, we decided to stay indoors, relax on the sofa and watch TV. I always need rest and we all need to fuel our body with something, I thought a juicy roasted chicken with vegetables and a side salad would be yummy food to have for Sunday lunch. Very English!
With “what shall I make for Sunday lunch” question already sorted, I dash to the kitchen on a Saturday night to marinate my chicken and leave in the fridge overnight, just like my dad and my mum have always done.
I must confess, I am not a big fan of chicken so I always marinade with lots of fresh herbs to give the chicken a lot of flavour. To keep the meat really juicy and to add even more flavour I rub butter with parsley under the chicken skin with a gentle massage.
This ended up being exactly the right sort of comfort food to have in a relaxing day.
- 1 organic or free range chicken
- 2 large carrots, peeled and halved
- 200 g potatoes, halved
- 2 red onions, cut into wedges
- 200g butternut squash quartered
- Juice of 1 orange
- Olive oil
- 1 lemon
- 4 tablespoons softened butter
- 2 garlic cloves minced
- Salt and pepper
- 3 tbsp of chopped parsley
- 2 lemons
- Salt and pepper
- 2 garlic bulbs, cloves separated, crushed with skin
- 500ml of dry white wine
- 1 small bunch of rosemary
- 5 sage and bay leaves
- 1 small bunch of thyme sprigs
- 3 tbsp olive oil
- The night before, rub the chicken with lemon, then put it in a big glass or plastic bowl (big enough to fit the chicken inside and in the fridge). Add salt, pepper, sage, garlic, olive oil, wine, rosemary and thyme. Rub it well into the chicken, inside and out. Cover the bowl with clingfilm and let it marinade in the fridge overnight.
- In a small bowl, mix the butter with the garlic, salt and chopped parsley. Keep in the fridge.
- In the morning, turn the chicken upside down and let it marinade in the fridge for 2 more hours.
- Remove the chicken and the butter from the fridge 30 min before you want to roast it.
- Place the chicken on a chopping board and remove the herbs and garlic that may have clung to the skin. Start by sliding your fingers under the skin of the breast and legs very gentle to separate the skin from the meat. Spread the herb butter under the skin on the breast and legs. Massage the outside of the chicken to help to distribute the butter evenly. With the rest of the butter rub the outside of the chicken as well and season with salt and pepper. Tie the legs together.
- Heat oven to 190C/fan
- Place the chicken on a roasting tin, breast side up. Fill the cavity of the chicken with lemon wedges, onion wedges and thyme sprigs.
- Scatter the vegetables around the chicken and drizzle them with olive oil and orange juice. Season with salt.
- Roast for about 30 minutes. Open the oven and flip the vegetables.
- Turn the pan and continue roasting for 30 mins or until done. Drizzle more olive oil and orange juice over the vegetables if necessary. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
- Let the chicken cool for about 10 minutes, cover with a sheet of aluminum foil before slicing.