I sometimes think I'll make a terrible wife as I'm really not one for the traditional Sunday roast. There's nothing wrong with it, I'm just not a huge fan of roast beef, roast lamb, all the trimmings....it doesn't seem very exciting.
I will make an exception for roast chicken though - I think a properly cooked roast chicken is an absolute delight - juicy, moist, full or flavour. It also suits a huge range of accompaniments - no soggy carrots and flaccid roast potatoes for me!
This weekend my roast chicken was done with a paprika, oregano and olive oil marinade, pea and bacon risotto and broccoli. I cook a chicken for around an hour and a half and rest it for at least 20 minutes - the result is really tender and juicy meat packed with flavour. As its bloody freezing outside, it seemed only right that it was accompanied by a rich and creamy risotto. The broccoli was only really there for the 5-a-day thing but you know, no one's perfect.
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| Roast chicken |
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| Pea and bacon risotto |
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| And a super juicy chicken leg |
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