I like this dish because it’s nice to have a roast dinner on a Sunday afternoon (and in this case a chicken with crispy skin as it is one of my favourites), but in the summer a full winter roast can feel a bit rich, heavy and stodgy. So this, I think is a great way to have a lighter and more seasonal Sunday Roast:
Roast a free range or corn fed chicken in a pre-heated oven at 180 degrees C. Sprinkly the chicken with salt and pepper, stick some garlic gloves inside the chicken and some thyme and cover with olive oil and butter. Every 30 mins you should baste regularly with the juices in the pan. When golden brown and the juices are clear it is done. Cut the leg to the bone to check this and always allow to rest for 20-30 mins before carving.
Garlic Crushed Rosemary New Potatoes
Boil new potatoes until soft and then drain and place on a baking tray. Crush then by half with a potato masher or back of a wooden spoon. Add olive oil, butter, salt and pepper, fresh rosemary and 5-6 garlic cloves. Bake for 45mins and stir/check. Stir occasionally but you are looking for nice crispy brown bits.
A good side for the dish is just a simple green salad. Leaves of your choice. We have used watercress, cos and oakleaf. The dressing is just 1/4 dijon mustard, 1/4 white wine vinegar and 1/2 extra virgin olive oil.
We just baked the asparagus in olive oil, salt and pepper in the oven for 8-10 minutes. Check regularly by stabbing with a knife and try not to overcook. No one likes overcooked asparagus.
For the sauce, leave all of the cooking juices from the chicken baking tray and place on a stove. Add a large glass of white wine and de-glaze all of the crispy/sticky chicken bits which has a lot of flavour. Reduce the wine by half and then add 100ml of double cream and fresh chopped parsley.
That really is it. It’s a very simple way of having a light, summery roast dinner without it feeling out of season and still very fresh and satisfying! Enjoy.