According to the local radio, tonight's temperature could be as low as minus eight and as I am feeling very peckish I have spent this afternoon oven roasting a succulent chicken filled with a whole lemon and fragrant thyme picked fresh from the garden and sprinkled lovingly over the partially cooked meat two thirds through the cooking process. I also prepared some roasting vegetables, peppers, onions, tomatoes and garlic and placed them in the oven around the roasting bird around the same time. On gas mark seven they now had three quarters of an hour to cook through and flavour the chicken further. Furthermore, I lightly boiled a few new potatoes to add to the dish.
Anyway, I enjoyed it and there is plenty left for another day or another dish to enjoy.
4 comments:
Yummy - I do my chicken the same way too. Sometimes I cut out the backbone & lay the chicken flat in a baking tray (sort of spatchcocked - is that the right word?), & put veggies underneath, where they cook in any juices & fat which comes off the meat. And it has the added bonus of only using one cooking implement - one thing I hate about doing a roast dinner is having endless pots & pans to deal with afterwards.
You always seem to take care with the dishes you cook. It looked like it made a very cold day more bearable for you.
Karen: Yes spatchcocked is the term and putting the veggies underneath the joint is a tried and trusted method of cooking. I sometimes wish i had a dish washer, alas it is 'me' that is the dish washer not a machine. I have started washing up as i go along to save the headache of the mound of washing up.
Gailsman: I do my best to be caring about what I cook and eat. It just seems to make the experience more enjoyable.
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