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Is there anything better is this world than a roasted dinner on a freezing cold Sunday afternoon post beach walk and pre-really good movie (Star Wars maybe)……if there is I really don’t wanna know. I’m not a huge ‘Sunday Dinner’ guy, it’s not an institution in my house like it is in some of the peoples I know, the simple reason behind that is I believe there should’nt be a set time of the week when you get that feeling..it should be on tap as far as I’m concerned. Tuesday dinner should be just as incredible as Sunday dinner!
This ‘roaster’ is all done in one roasting tray – a wee bit of prep yes but in essence it’s a sling in the oven and walk away job.
Enough for 4 or two dinners for 2
Large free range chicken (butcher shop bought)
4 large ‘roaster type’ spuds peeled and boiled (Pipers)
4 large carrots peeled and roughly chopped
4 large parsnips peeled and roughly chopped
500 mls chicken stock
1 large white onion roughly chopped
Generous cracked black pepper and Maldon salt
2-3 tbs fresh thyme
Full bulb of garlic halved (don’t peel)
1 tbs butter
Olive oil at hand
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