Chicken. Roasted. That is all.
I think roast chicken was created for Sunday lunches. Yes, I’m pretty sure the ancient Romans prepared it and declared it as THE LUNCH OF SUNDAYS. Or was it the ancient Greeks? Okay, it doesn’t really matter, does it. We all know that roast chicken is probably the most prepared Sunday lunch food of all time. It’s so easy to do a roast and pretty much anything you add to the chicken will be delicious.
My favourite roast chicken flavours are mustard and rosemary with a squeeze of orange, lemon with lots of parsley and black pepper and ginger with brown sugar and soya. Then there is my ultimate roast chicken. It’s a combination you’ll find in many recipe books and the reason for that could very well be that it’s probably the tastiest, most flavourful and most satisfying combination of flavours. I can never get enough and if there are leftovers, which just about never happens, it makes beautiful chicken mayonnaise sandwiches.
So what’s my ultimate favourite roast chicken? ROAST CHICKEN WITH FORTY CLOVES OF GARLIC. There you have it. It’s so simple and such a breeze to prepare, but the garlic lifts that browning chicken to new heights every single time. I like to add loads of fresh thyme and a drizzle of white wine to the pan. The flavour of garlic, slowly roasted forover an hour, becomes incredibly sweet,subtleand fragrant. It’s lovely on plain boiled potatoes with a little butter and black pepper.
I’m definitely making my favourite roast chicken today. If you’ve never made it like this, you’re missing out on a ton of goodness and I think you should have a go at this recipe.
Roast your heart out!