Sunday Roast

Yesterday was a family celebration and what better way to celebrate than with a Sunday roast. As there was 6 of us I cooked 2 smaller chickens rather than one big one, it meant there was more meat to go around and for leftovers. 

For the Chicken 

Ingredients 

2 x raw whole chickens

30g butter

2 whole lemons

2 whole garlic bulbs

Olive oil

Sea salt

Paprika

Ground black pepper

For the potatoes

250g raw potatoes

20ml olive oil

Sea salt

Pepper

Rosemary

Vegetables 

Carrot

Broccoli

Yorkshire puddings

Gravy

Method 

Heat your oven to 220 degrees. 

Meanwhile take your chickens and tie the legs together. Cut your lemons in half, squeeze one half over each chicken andput both lemons inside each chicken. Take 5 garlic cloves and finely chop. Add 1 bulb to inside each chicken.

Soften butter and add your chopped garlic to a bowl and mix well. 

*Top tip – to soften butter, boil the kettle and half fill a measuring jug. Leave for 2 minutes and pour the water away. Place your butter on a plate and put your jug on top. Leave for one minute and your butter will be soft enough to spread

Take your garlic butter mix and place between the skin and meat of your chickens. Place in your roasting trays and cover in olive oil, add salt, pepper and paprika. 

Place in the oven and turn down heat to 170 degrees. Cook for 40 minutes. (40 minutes per kg plus an extra 30 minutes)

Meanwhile peel your potatoes, add to a pot of water and bring to the boil. Allow to parboil for 6 minutes. Drain and leave in collinder. 

After 40 minutes, place another roasting tray with your olive oil on the bottom shelf and heat for 10 minutes. Remove this tray and add your parboiled potatoes. Sprinkle salt, pepper and rosemary. Mixing the potatoes and covering them in the oil. 

Allow both your potatoes and chicken to cook together for another 40 minutes. 

Take your chicken out and cover it in foil. Add back to the oven for 30 minutes. Mixing your potatoes. 

After 30 minutes take your chicken out of the oven, leave it in the foil and allow to rest for 20 minutes. 

Bring a pot of water to the boil and add your broccoli and carrot. Cook for 8 minutes or until soft.

Once your potatoes are crispy in the outside and fluffy inside remove them from the overn, transfer to serving dish and hold in the oven to keep warm. 

Add your Yorkshire puddings to the oven and cook for 6 minutes.

Mix up your gravy, carve up your chicken and serve. 

💜
  

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