The two best parts of tonight's roast chicken meal - in honour of Capello's boys (Come on England!) - were the chicken and the roasted carrots. Both were sweet and juicy. Here's how:
Roast Chicken
Rub under the skin a mixture of butter, garlic, lemon zest, salt and pepper. Rub the top of the skin with this too. Stuff the inside of the bird with the lemon halves and the garlic, then smother in Greek plain yoghurt. Roast at 180degrees for 1.5 hours. Baste periodically (say 3 times during the roast). Leave to stand for 10 minutes before carving. Don't forget to make your gravy from the juices.
Roasted carrots with honey and cumin
Cut the carrots to desired shape. Put in bowl with a good squeeze of runny, clear honey and a small tea spoon full of cumin. Leave to marinade for 30 mins (perhaps whilst you prepare the bird and vegetables). Scoop the carrots into the roasting tin with the potatoes, 30 minutes before serving the meal.
Yes, I had seconds.
No comments:
Post a Comment