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Grated zest and juice of
1 unwaxed lemon
2 garlic cloves, crushed to a paste with a little rock salt
3 sprigs rosemary, 1 stripped of its leave and finely chopped
Pinch of chilli flakes
Salt and freshly ground black pepper
1x1½kg (3½lb) free-range roasting chicken
12 baby onions, peeled
8 sticks of asparagus, halved
12 baby carrots, scrubbed
8 baby leeks, washed and trimmed
8 new potatoes, halved
6 baby courgettes, halved lengthways
12 cherry tomatoes
2 tsps olive oil
- Preheat the oven to 200°C/400°F/gas 6.
- Combine the lemon zest and juice with garlic, rosemary, chilli and ¼ teaspoon of pepper then spread over and inside the chicken.
- Combine all of the vegetables with the oil in a bowl and season. Tip into a roasting tray, make a little well in the centre and place the chicken in it.
- Cook in the oven for 1¼ hours, turning the veg regularly. Remove the chicken to a warm place to rest for 15 minutes. With a slotted spoon, lift the vegetables into a serving bowl.
- Skim off any fat from the roasting juices and add 4 tablespoons of water to the roasting tray. Scrape the bottom to remove any residue, pour these juices over the carved chicken and serve with vegetables.
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