Sunday lunch is probably one of the most important meals in a week.
But why keep this special lunch for Sunday only? We all know even though we may be eating it once a week, we never get sick of it and wouldn’t mind it mid week.
But with allllllll the prep and work that goes in it, who has time to cook a roast after work on a Wednesday?
Well, you can always cut corners and have this on the table in about 1.5 hours, if you cook a bolognese or a lasagne, it would take about the same time! It’s about timing and how you serve what.
Serves 4 or 3 greedy people
- 1 medium-large chicken
- 3 cloves of garlic
- olive oil
- Sea salt and freshly ground pepper
- Rosemary or thyme or both, go nuts!
- 1 Onion
- 4 medium carrots
- 2 stalks of celery
- New potatoes for 4
- Dried chilli flakes
- Broccoli and Kale or cabbage for 4 people (whatever veg you prefer)
- 1 tablespoon of butter
- 750ml of chicken stock
- 2 heaped tablespoons of flour
Preheat the oven to 175 C or Gasmark 4.
Cut the onion in half, the carrots into halves lengthwise and smash the garlic but leave the skin on.
In a oven dish, put all your veg in and place chicken on top where possible. Rub chicken with oil, seasoning and herbs and bake in the oven for approximately 1 hour and 20 mins for a medium to large bird. You have to always check whether the juices run clear but that’s usually the standard time I roast my chicken which is always perfect and juicy.
Meanwhile get a bag of new potatoes and cut in half or quarters if they are very big. Set aside.
Once the chicken has been roasting for 30 mins, add the potatoes into a dish, drizzle olive oil over them, salt pepper and chilli and roast in the oven along with the chicken.
When the chicken is done, take it out of the oven and see whether the juices run clear when poked into the fat bit by the thigh, if so, it’s done, set aside on a plate, cover loosely with foil and let it rest while you prep the rest.
Check whether potatoes are nice and fluffy and either take them out when done or leave them in for a bit longer.
Put broccoli and kale or cabbage into a saucepan, add some water to cover the broccoli but not necessarily the kale. Bring it to boil until the broccoli is tender, about 8 mins.
While the veg is cooking, drain some of the fat from the roast tray, take out the veg to serve along the chicken and bring the whole oven dish to boil on the hob. Add flour, mix in the juices until a paste forms. Add stock (made with the veg water or kettle) and mix until the paste dissolves and gives way to a beautiful gravy. Adjust seasoning with salt and pepper and strain through a colander if needs be.
Squidge the roast garlic cloves and add to the broccoli and kale with some butter and salt and pepper.
Serve up your roast chicken, carrots, broccoli, kale, roast potatoes and homemade gravy in under 2 hours!
P.S.: Don’t chuck away the bones!
Strip the chicken of any meat, put carcas in a large saucepan, cover with water, add an onion, a bayleaf and a few pepper corns and bring to boil. Then simmer for 1.5 hours for a delicious chicken stock.
Strain and use to make a chicken soup or risotto, using leftover chicken.