Simple Early Summer Sunday Roast…


Simple Early Summer Sunday Roast...

Hey! No frills here. Nothing fancy. Just blending good quality ingredients that capture early summer sun whilst clinging onto typical English Sunday roast values. First, take a really well sourced organic chicken – stuff it with 6 or 7 garlic cloves, half a lemon and a fair drizzling of olive oil. Rub the skin with oil, then sprinkle with sea salt, black pepper and dried crushed chilli seeds.
Then finish off with a swirl or two of balsamic vinegar. Pop in a preheated oven at 220c for 20 minutes. Then turn down to 190c for a further 40 minutes. Boil about 4 or 5 new potatoes halved per person for last twenty minutes of chicken time. Arrange on a large platter a mix to your taste of salad greens plus 12 tasty baby tomatoes halved. Drizzle with a little olive oil and a dash of sea salt. Once the chicken is ready, take the meat off the breast and the legs and arrange on the platter. I also made my own sage stuffing balls, and added them once they had cooled a little. Add another swirl of olive oil, and serve with the jus from the chicken.

This is such a wonderfully tasty Sunday dish, that dispenses with the usual heaviness of an English Sunday roast, and feels light, summery and full of promise. Easy, adaptable and fun.

Oh, and simple!

9 thoughts on “Simple Early Summer Sunday Roast…

  1. Nice deconstruction of the Sunday roasted chicken dinner – I like the idea of sage stuffing balls instead of the usual casserole. This would be great on a warm summer Sunday evening.


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