Roast it! the left overs can be used for sandwiches or salads.
…by Thulisa Martins
So every Sunday I aspire to cook and plan meals for the week. I have a chalk board where I write all my dinner plans and try to stick to that as much as possible. Most of the cooking is done over the weekend or even marinating some meats to be cooked during the week – to make it easier when we get home.
I also try and cook something that take a bit longer to prep for the weekend and serve it then. Hence this yummy chicken roast done last week had to be shared.
All I did was to collect herbs from my garden pots – thyme & parsley and used it to stuff underneath the chicken skin with lots of plaas botter (farm butter – now that another post on its own) to enhance the flavour. Then the chicken was seasoned with freshly crushed pepper and sea salt. Then I stuffed it with whole lemon and garlic.
I roasted it at 180°C (every 500g for 30 minutes). It was delicious.
Next to it I scattered some roasting potatoes coated with olive oil and seasoned with salt and pepper and red onion wedges to roast together.
This one pot roast is great served with a luscious salad over summer or a warm green pea salad over winter/ roasting veggies.
This week I started getting the kids more involved with dinners – will see how that pans out. We enjoyed our roast chicken made effortlessly.