According to CW when promoting their re-make series, Melrose Place – Tuesday is the new hump day. Seeing that this was going to be a rather long work week I decided to celebrate the new hump day with a mid-week roast. I scoured through tons of recipes online only to return to the trusty JO aka Jamie Oliver. I’ve tried a few of his recipes and have loved every single attempt. Jamie makes it look so easy on TV, and you know, if you’ve got a sense about cooking, it really isn’t all that bad, you just won’t be breezing about the kitchen like a pro that’s all! I was sweating like a horse but preparation was quick and once the chook’s in the oven, it really is happy days.
Roast chicken with lemon and rosemary roast potatoes was on the menu. I had some leftover green beans so I steamed those, tossed in a bit of butter and lemon juice, seasoned and sprinkled with freshly grated parmesan. Was a great side for the roast.
But the main star of the show was the rosemary roast potatoes. The method of boiling the potatoes and the lemon together really gave the potatoes a bit of flavour. Don’t forget to steam the potatoes in the pot after draining, and the whole tossing them about bit is definitely not a farce! It gave the potatoes a creamy coating which roasted to crispy bits after. Totally delish! P absolutely loved it and said (in his words) ‘these are the best roast potatoes EVER!’
Instead of rubbing olive oil over the chicken, I did the stuffing butter under the skin thing. Awesome – made the chicken very tasty and moist and the skin was crispy and yummy. Reminder to self when cooking this again next time – Be careful of hot lemon juice geyser when piercing the lemon prior to stuffing it in the chicken. Hot juice and skin = ouch.
Paired with a glass of Ocean’s Edge Sauvignon Blanc from NZ, we had a great hump day celebration meal. Happy days indeed.