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Monday, 18 January 2010

Sunday Lunch - Roast Chicken & Roast Vegetables

How To Make A Delicious Roast Chicken Dinner
in the Easiest Possible Way

Yesterday I roasted a chicken and some vegetables for Sunday lunch. My good friend John was visiting and doing a few jobs for me. In exchange I cook !

The chicken was a free range, almost organic one from The Friendly Farmer who has a farm near Athenry.

I like to sometimes cook the entire roast dinner in the roasting tray - it saves on electric, time and effort !

I pre cook the vegetables in slightly salted water until they are almost cooked. Then drain them well.
I pour plenty of olive oil over the chicken and into the roasting pan. I then sprinkle in quite a lot of Herbs de Provence. I mix the herbs into the olive oil and then baste
both the chicken and all the vegetables well.
This means that they food is cooked in olive oil and is also flavoured with heavenly Provencal herbs.

I also stuffed the chicken with sage and onion stuffing (packet mix from Paxo - very good taste and texture and not expensive).
Needless to say it was delicious and extremely easy to prepare and cook.


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