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.
|Pea and bacon risotto|
|And a super juicy chicken leg|