ROAST CHICKEN WITH AUTUMN
This tray-bake style chicken
dish works just as well for Friday night supper
as Sunday lunch. We recommend using organic and
free-range chicken only to support high standards
of animal welfare. Roasting vegetables, particularly
root vegetables, brings out maximum flavour.
the oven to 180°C.
2. Peel the
carrots, squash and sweet potatoes and cut into
chop the rosemary; peel and slice the garlic.
4. Place the
chicken Supremes, halved lemon and vegetables
in a large roasting tin and drizzle with both
olive oils. Season well with salt and pepper.
Sprinkle with the sliced garlic and chopped rosemary
and use your hands to give it a few turns to make
sure its well covered in oil.
5. Place in
the pre-heated oven and cook for 40-45 minutes,
6. Lift out
the chicken and vegetables and cover loosely with
7. Put the
tin on the hob, turn the heat up and allow the
lemony juices to bubble up. Give the lemon halves
a prod with the back of a spoon to extract any
remaining juices. Add a splash of white wine and
a pinch of sugar. Taste and adjust the seasoning.
8. Pour straight
into a serving jug theres no need
to bother with straining for this type of rustic
9. Serve with
a simple green salad and batch-baked bread.
provided by www.cambridgecookeryschool.com