Saturday, October 05, 2013

Roast Chicken with Root Vedge


Wednesday 25 September
We are finally getting to our good place when it comes to roast chicken. 
We now rub some chopped rosemary and thyme in butter and work it up under the chicken's breast skin, and set the bird in a low open pan, with the cut-up, oiled, and salted potatoes, parsnips, and our own little whole garden carrots arranged around it.  

It goes into a preheated 400º oven, and just stays there, though you toss the vegetables around a couple of times during the hour or so it takes to be done.
Skin was crisp and golden, vegetables were tender and browned, and everything was what we wanted.  A good place indeed.

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