Lazy Blue and White Lunch:
Garlic Roast Chicken with Root Vegetables Recipe
Who can resist a roast chicken for Sunday lunch – a lovely free-range organic bird slowly roasting, releasing its aromatic fragrance throughout the house, sizzling quietly away in the oven whilst a trip to pub is arranged or maybe a brisk walk with the dog around the block.…….a roast chicken for lunch is a treat, something to be savoured, something to look forward to with anticipation and dare I say with a certain amount of greed; it’s a simple roast, and yet if you were to ask me whether I prefer roast beef or chicken, a plump roast chicken would win hands down every time. And so it was that last Sunday I roasted such a bird – I cooked it slowly in the Aga whilst I helped rake up the autumn leaves in the garden with my husband; a one pan lunch as I also added potatoes, carrots, parsnips and beetroot around the bird, and used my new Mermaid Deep Sided Roasting Pan, a kind review gift sent to me from Mermaid to promote gravy making…..the good old-fashioned way, as you can see from their video clip below:
Although I used my new roaster to make the gravy on top of the hob, as suggested in the video, I didn’t follow their method completely, as I had some lovely Knorr Gravy Pots that had also been sent to me, so I poured in my hot water, and a splash of red wine (I know if is usual to use white wine with chicken, but we rather like the coq-au-vin sort of gravy flavour that you only get with red wine) before adding my Knorr chicken gravy pot ingredients. I have already used Knorr gravy pots before, with roast beef a few weeks ago, as you can see from my beef gravy photo above, and I was very impressed with the taste and flavour, and that is high praise indeed, as I count myself as a rather accomplished gravy maker!
But back to my divine roast chicken; all you need to do is smear it with butter, sprinkle it with some garlic salt, I used some Bart Ingredients Garlic Salt (that was sent to me, along with some other spices and herbs to celebrate the launch of the Spoonkler™, ) and some freshly ground black pepper – then, I popped a bunch of fresh lovage into the chicken cavity, and placed all the prepared potatoes and root vegetables (I used organic veggies from my local farm shop) around the chicken, turning them over and around so they were coated in some of the melted butter that I had greased my roasting tin with. You then cover them all with tinfoil and walk away for just under two and a half hours, whilst it all cooks slowly and tantalisingly……giving you time to read the Sunday papers, have a swift pint down the pub or just chill out. By the way, my Bart Ingredients spices came with a ‘Spoonkler™’ – a dual-sided cap designed for all cooking needs…..and apparently, according to Bart Ingredients, I am a Spoonkler – as I have a rounded approach to cooking and allow for versatility in my method……..they also have a fun video to promote their new Spoonkler range, and you can see it here:
As well as gravy and steamed cabbage, I also served some bread sauce with my roast chicken, and again, I have Knorr to thank for that, as they sent me selection of some of their Gourmet Range sauces, of which one was Bread Sauce. Although I am a dab hand at making my own bread sauce, I thought their sauce was excellent with a nicely defined onion flavour and just a hint of nutmeg – plus, by using their bread sauce mix, it did save me lots of time!
This roast chicken lunch went down an absolute storm, and of course, we had chicken sandwiches with salad for tea, as well as some bubble and squeak for next day’s breakfast, one of the delights of cooking a big roast lunch! I have written about bubble and squeak before, and the recipe, such as it is, is here: The Ultimate Leftovers Feast ~ Bubble and Squeak. One tip, if you cannot source lovage, use celery tops instead, it’s the savoury almost celery like taste that works so well in this recipe……..which I have shared below:
I hope you will try my SLOW ROAST chicken with lovage, garlic and root vegetables, it really is an easy peasy, as well as delectable roast lunch, all in ONE roasting tray! And don’t forget, a good organic roasting chicken is NOT just for Sunday, but makes a wonderful mid-week family meal……with the makings of super sandwiches and bodacious breakfasts in the leftovers. That’s all for today, do look out for some new giveaways towards the end of the week, as well as some new recipes, including some new 5:2 Diet recipes. Karen
Disclaimer and Thanks:
Thanks to Knorr, Mermaid and Bart Ingredients for sending me samples to try, and review; I was not asked to promote them in any way on my blog, but I chose to write about them as they are all products and ingredients that I use regularly and like. Karen S Burns-Booth