|Posting because omnomnom, this was the perfect summer meal
||[Jan. 16th, 2011|09:19 pm]
Om Nom Om Nom, a semi-private cooking community
Roast chicken with roast sweet potato and a zucchini and almond salad.|
I've always avoided roast chicken out of a vague fear of death or something. However, my former housemate kitty_ryan swears that, actually, no, a roast chook was easy. And she was right!
Rinse and dry the chicken; rub salt and pepper into the outside and stuff with two small lemons (both with holes poked in them), several cloves of garlic and a couple of sprigs of rosemary. Cube a large sweet potato and roast it in the pan with the chicken for the full hour and a half.
Roast it for 30 minutes breast down at 180C then turn it breast up for 30 minutes and then turn it again, roasting it for a final 30 minutes at 200C.
I didn't bother with gravy as I was trying to keep this a light, summery meal.
Roast half a cup of slivered almonds.
Combine with a (very) finely sliced, blanched zucchini, a couple of very finely sliced spring onions and lemon juice for dressing.