I live for Sunday Roasts. I would happily travel the three and a half hour journey home just to eat my Mum’s roast potatoes (as I did last weekend), and there’s nothing better then a long lazy lunch followed by Sunday papers and TV – Downton Abbey anyone?
But all that boiling and basting and roasting can seem a little bit daunting, especially when all you want to do is curl up under the blanket in front of the fire. That is until you invest in a little bottle of Maggi liquid seasoning, just shake it on the chicken, rub it all over, and then sprinkle over some salt and pepper. Pop it in the oven for the prescribed time and let it do its thing. The result? Deliciously crispy and flavoursome skin.
I serve my chicken with caramelized roasted root vegetables and buttered greens, and a simple gravy made from the pan juices.
To make the Roasted Vegetables…
1 tbsp olive oil
2 carrots, peeled and cut into slices lengthways
2 small parsnips, peeled and cut into slices lengthways
6 baby potatoes, halved
½ red onion, sliced
1 tbsp honey
2 cloves garlic, crushed
2 tsp mustard
a few sprigs of fresh rosemary
- Preheat the oven to hot. Heat the oil in a deep ovenproof frying pan, and cook the carrots, parsnips onion and potato, turning occasionally, until lightly browned.
- Remove from the heat, add the garlic, honey, mustard and rosemary and stir.
- Bake in the oven for around 20 minutes until the vegetables are tender.