Fragrant Roast Chicken and Fresh Summer Vegetables

July 29, 2011

I am sorry it has taken me so long to post this after showing you my starter to this great summer entertaining menu…

A busy week of planning and shopping for the wedding, with one month to go I am trying to get everything I need together so I can relax a little, meant very little time to get this up!

So anyway, here is a great dish for entertaining, it makes lots and is easy and delicious!

You need;
5 lemons
12 cloves garlic, peeled and finely chopped
10cm piece fresh ginger, peeled and finely chopped
4 tsp ground ginger
4 tsp ground coriander
3 tbsp runny honey
2 tbsp olive oil
8-12 skin on chicken pieces (legs, wings and thighs)
sea salt and cracked black pepper

1. Juice a lemon and set the lemon halves to one side then with a pestle and mortar, ground together the lemon juice, all of the garlic, fresh and ground ginger, coriander and honey then add some olive oil, until you have a rough paste. Make it quite thick, so it doesn’t just slide off.

2. Cover the chicken pieces in your paste, working it into cracks and creases, and set aside to marinate in the fridge for as long as possible, I left mine for about an hour but you should do overnight if you can.

3. About 45 minutes before you want to eat the chicken, preheat the oven to 190°C
Chop the squeezed lemon halves and the remaining whole lemons into small chunks, each with a bit of skin then heat a little olive oil in your roasting trays on the hob and wipe most of the marinade off the chicken, season and lay skin-side down in the trays and brown them a little before putting them in the oven.

4. Chuck the lemon pieces into the trays, turn them in the oil, then turn all the chicken pieces skin-side up. Put the trays in the oven for 30-40 minutes.
Keep an eye on the chicken – because of the honey, it can burn easily.
It will be golden and slightly sticky when ready. Allow to sit for five minutes before serving.

I served with steamed summer vegetables, I didn’t really mess with them too much.

I par-boiled some local new potatoes, then threw them about in a skillet with some fresh thyme before chucking in the oven for 15 minutes.

I got some podded peas, which I popped whilst serving the bruschetta and chatting with my friends, love that!

I boiled these for about 2 minutes. No more needed!

Don’t forget unless you’re serving straight away dunk in an ice water bath quickly after removing from the hob before draining and they’ll keep their bite.

Some local carrots chopped, steamed and seasoned with salt and pepper.

And some fresh corn on the cob, I truly forgot how delicious this stuff is and haven’t eaten it in years, this corn was so good we didn’t even add butter!

And that was it. My favourite meal to ever have served, fresh, and so great for a Saturday night dinner or Sunday lunch with friends and good wine.

LOVE.

Recipe from Red Magazine

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One Response to “Fragrant Roast Chicken and Fresh Summer Vegetables”


  1. […] go with my simple starter and simple supper, I am treating you to a double post today with an incredibly simple dessert; roasted […]


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