I have a good classic recipe to share today; Roast chicken with herbs, crunchy potatoes with black olives and roast vegetables. We had this last night and it went down really well.
Instead of roasting a whole chicken like I usually do every week, I bought some chicken thighs and drumsticks which are juicier, tastier and cheaper than chicken breast. Adding plenty of fresh herbs amplifies the flavour and it makes them super delicious especially if you serve them with crunchy roast potatoes and vegetables. I cooked the potatoes separately in a pan for a change but of course you can cook them in the same roasting tray with the chicken if you wish, just don't cut them too thin to avoid burning them.
For this recipe I have used two Stellar Hard Anodised roasting trays from Stellar Cookware which I was sent for review. The large one has handles as well and I have cooked my chicken in it. It was large enough to fit more than just the chicken and it is nice and deep too. I love the handles which are really useful. I used the smaller one for the vegetables. Both are really solid, sturdy and incredibly high quality and they seem to make roasting crispier and tastier. They are also easy to clean afterwards using warm soapy water and you can use metal utensils in them which is what I like best about this range.
- Prep Time : 30 minutes
- Cook Time : 60 minutes
Strip one rosemary sprig from the stalk and chop the leaves roughly with the the bay leaves, the sage and 2 garlic cloves.
Put them in a bowl with 4 tbsp of olive oil, salt and pepper and mix well.
Bring a large pan of salted water to the boil. Peel and cut the potatoes into wedges and parboil for a couple of minutes. Drain and allow to steam dry. Finely chop the remaining rosemary leaves.
In a large pan put 4 tbsp of olive oil. Heat it up then add the potatoes, the rosemary and salt and pepper. Cook them for about 25 to 30 minutes until soft turning them from time to time. They should be golden and crispy. Add the olives during the last 5 minutes of cooking. Take a look at this crispy potatoes with rosemary recipe which is very similar.
Using your hands rub the olive oil and herbs all over the chicken getting into all the nooks and crannies. Put them on an oiled roasting tin, slice the lemon and put a slice on top of each chicken piece. Wash your hands thoroughly after handling the chicken.
Cover the tray tightly with tin foil and place it in the oven for 40 minutes then remove the foil and return to the oven cooking for a further 15 minutes or until golden turning halfway.
Wash the vegetables and put them on another baking tray. Sprinkle with salt, add rosemary leaves and 2 chopped garlic cloves. Drizzle generously with olive oil, using your hands massage well the vegetables so that they are well absorbed with the oil. You can cook them alongside the chicken for 40 minutes.
Serve the chicken with the potatoes and the vegetables and a good glass of wine.
I received two Stellar roasting trays to review. All opinions are my own.