Hi everyone. Hope you’re all doing well. It’s been such a hectic few weeks for my family and so C&T had to take a step back this time round. Before talking about food, as we almost always do here, I just want to ask one question: did the Azure Window really and truly collapse? I just can’t believe the footage I’ve been seeing over the internet. It’s been a long time coming but now that it’s no more I still can’t get my head round it. I’m glad I managed to see it and take some photos a couple of years ago. Such a pity. The weather during these few days certainly hasn’t helped. That and other factors for sure. I don’t want this post to be too wordy, so I’ll stop there but it’s a sad day.
This rough weather calls for a roast. I love roasting anything, especially when I have to feed a group of people. How easy is it to place everything in a roasting pan and plonk it in the oven, and just let it do the cooking for you. I do understand though why some of my readers write to me asking me for tips. Believe me when I tell you that I have burnt many a roast throughout the years before learning some useful pointers from the pros. I think there are a few important things to keep in mind. Using a roasting pan in which whatever you want to roast, meat, veggies or both can stay snug but still with some little space to spare surely helps. You want it to roast not broil or poach. When using chicken pieces, I always cover the dish with kitchen foil and then uncover it during the last 15 minutes or so. My Maltese heritage always tells me to pour some stock at the base of the pan, mainly due to an innate fear that my food would dry up if I don’t. It almost is a recurring dream this! Such as the one where I open the fridge and/or pantry and it’s completely empty.
Preparing a roast for a bunch of people is relatively simple, but what about making a roast dinner for one? I was watching for the umpteenth time an episode of Nigella Feast I believe, where Nigella talked about finding roasting cuts for when you want to cook something for yourself. When J is abroad for work I still want to cook a nice supper, and that something special to me is a roast. Yes, for me it just has to be. This is one of my various takes on a roast chicken, for myself with leftovers for a chicken sandwich. There’s nothing better.
There are times when I add some honey on top of the chicken and add a whole lemon cut in half to the pan. This is not one of those times but feel free to chuck them in. Delicious.
Also have a great International Women’s Day everyone. Let’s Be Bold For Change! Tweet #BeBoldForChange in 2017 and always.
- 2 large chicken legs
- 6 new or baby potatoes, washed
- 1 large onion, cut into large chunks
- 4 cloves of garlic, left unpeeled
- 1 large carrot, peeled and cut into chunks
- a handful of chestnut mushrooms, roughly chopped
- pinch of salt
- olive oil
- chicken or vegetable stock, enough to cover the base of the pan
Preheat the oven to 160ºC.
Score the chicken legs slightly with a sharp knife and place them in a small roasting dish. Place the potatoes, onions, garlic, carrots and mushrooms around the chicken legs. Season the chicken legs and veggies with a pinch of salt and pepper. Drizzle a few drops of olive oil over the chicken legs.
Pour in the stock at the base of the pan, and cover the dish with kitchen foil.
Place it in the oven and let it bake for around 30 minutes or so. Remove the foil and let it roast for another 10 to 15 minutes, until the chicken turns golden brown.
Let it rest for a few minutes and serve.