A Simple Roast Before Spring Comes Along!
It was time to bring out an old faithful this Sunday. I realised I hadn’t made a proper roast for a while and, with winter nearly behind us, we thought we’d better squeeze one in before the idea of turning the oven on in 35-degree heat becomes completely deranged.
I went with roast chicken, which is probably my favourite roast to cook. Nothing complicated, just garlic, onion and lemon with plenty of rosemary and thyme. When chicken is cooked properly, I genuinely don’t think it needs much more.
Alongside it were crispy roast potatoes, roasted carrots, braised cabbage, pigs in blankets and homemade Yorkshire puddings. Yorkshires can be temperamental at times, but I’ve found making the batter early and letting it sit in the fridge really helps them rise beautifully.
For the gravy, I kept things sensible: all those lovely chicken juices with a little help from gravy granules. No spending half the afternoon reducing seventeen different stocks just to prove a point.
It was exactly what we fancied, a proper comforting Sunday roast, and possibly even better, there are leftovers sitting in the fridge ready to be picked at. Which is surely half the point of making one!
LYM🦩
