It’s a very rainy Sunday evening. 6pm. The fireplace crackles in the living room. The kittens lounge in front of it. I’m in the mood for a nice meal without too much effort. Something I can throw in the oven while I watch a movie. Something that’ll leave leftovers to pack for work tomorrow.
This is my lazy Sunday go-to recipe. I’ve decided to make Brussel sprouts as a side but the potatoes and roasted veggies might be enough for you.
1 roast chicken (size dependant on how many people you’re feeding)
4 Tbsp Olive Oil
Spices of your choice (I used garlic and onion powder, smoked paprika, dill, sage, rosemary, nutmeg, marjoram)
2 large potatoes washed and chopped into large chunks
1 large onion
3 cloves of garlic
cherry tomatoes (as many as you want)
carrots (chopped or baby carrots)
Place your chicken in a roasting pan and preheat the oven to 350 degrees. Sprinkle the chicken with salt and pepper. In a small bowl, add the oil and all your spices. Mix to create a paste and use this mix to massage all over the chicken. Largely chop the onion and place it inside the cavity of the chicken. Do the same with the peeled & crushed garlic cloves.
Arrange the tomatoes, carrots and potatoes around the chicken in the same pan. Sprinkle with sea salt and drizzle with oil. I sprinkled the entire dish with rosemary grown in my sister-in -laws garden.
Put the pan onto the centre rack in the oven and roast for 1 hour (or until chicken and potatoes are fully cooked). Time may vary depending on the size of the chicken you’ve purchased.
E voila! You’ve got a simple and comforting meal for your family. I keep a roast chicken in the freezer at all times for one of those Sundays like today.