There's nothing like a roast dinner in winter - while it is cooking, it warms the house and fills it with delicious aromas, and it warms the cockles of the soul when it is eaten. There are many different ways that you can flavour the humble roast chook when roasting it. Recently, I enjoyed a herbed version with oregano and thyme from The Good Life by Sally Obermeder and Maha Koraiem. The recipe can also be found online here.
This version of roast chicken involves flavouring the chicken with oregano and thyme, which are placed both inside the cavity and under the skin of the chicken. I was super proud that I was able to use oregano and thyme from my own herb garden - I am not a green thumb, so I am in awe every day that I have managed to grow herbs successfully. The chicken is also flavoured with lemon, a la Nigella Lawson. The chicken is roasted on a bed of carrots, onion and potatoes, with more lemons thrown in for flavour.
I served my chicken with a side of boiled green beans. It was a super delicious yet super simple dinner, and one that I would make again.
I love roast chicken, but it's getting too steamy to turn on the oven. I may just have to grill a whole chicken to get my fix! Yours looks wonderful---and I happen to have both oregano and thyme in my garden, too :)
ReplyDeleteA nice classic roast chicken! We put whatever herbs we have under the skin (especially tarragon) along with butter.
ReplyDeleteRoast chicken is so good and so easy to do. Just season, kinda, and throw it in the oven. This one looks PERFECT!!!
ReplyDeleteWho doesn't love a good roast chicken? Yours looks so good and plump and juicy. I hear you on the herbs, I have them growing in my pots as well and am going to enjoy them for as long as I can...I wish I could grow them year round. :-)
ReplyDeleteJust a perfect meal: lovely roast chicken with delicious trimmings.
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