Roast Chicken with Summer Glazed Vegetables
Roast Chicken with Summer Glazed Vegetables is a delicious, quick and easy alternative to a full-blown Sunday dinner.
Gary constantly nags me for a roast Sunday dinner but the last thing I want to do in summer is spend all-day in a hot kitchen cooking, then clean a mountain of pots afterwards! I recently discovered this recipe for summer glazed vegetables, it’s super tasty and simple to make so I decided to team it with a roast chicken and that’s how a quick and easy roast dinner was born.
I would like to point out my three girls are happily clucking in the back garden, no Delectable Garden hens were harmed in the making of this delightful roast chicken dinner!
1 Free range chicken, about 1.5kg/3lb 5oz
1 tbsp Olive oil
1 tsp Lemon juice
3 Sprigs of Thyme, leaves removed and roughly chopped
1 Sprig of Rosemary, leaves removed and finely chopped
1 tbsp Olive oil
1 Red onion, cut into thick slices
240g Radishes, topped, tailed and halved
200g Chantenay carrots, topped and cut in half lengthways
100g Baby broad beans, defrosted if frozen
3 tbsp Extra virgin olive oil
2 tbsp Cider vinegar
2 tbsp chopped mint
Pinch of caster sugar
Step one: Preheat the oven to 190 C/ 175 C fan/ Gas 5. Whisk together the olive oil, lemon juice, thyme, rosemary, and season. Place the chicken in a roasting tin, create a pocket between each breast and the skin, then spoon a teaspoon of the marinade in each side. Smother the remaining marinade all over the bird ensuring all areas are covered, loosely cover in tinfoil and pop in the oven for 1 hr 30 minute (removing the tinfoil for the last 30 minutes will crisp the skin up nicely). Check the chicken is cooked before removing from the oven by piercing a thigh to see if the juices run clear, or by using a meat thermometer. Lift the chicken onto a dish or board and rest for 15-20 minutes.
Step two: I prepare the vegetables and dressing when the chicken goes in the oven then start cooking them about 10 minutes before the chicken is ready. This gives you about an hours window to get on with more important tasks! Pour the oil into a large frying pan, add the onions, carrots, and season. Cook over a low heat for ten minutes, stirring frequently.
Step two: Increase the heat to medium, add the radishes and sugar, then cook for 5 minutes. Add the broad beans along with 75ml water, bring to the boil, then cover and simmer for a further 4 minutes until all the water has been absorbed.
Step three: Meanwhile whisk all the dressing ingredients in a small bowl. Put the chicken and vegetables on a serving platter, and spoon the dressing over the vegetables. Now pour yourself a glass of wine, gather round the table, and have a relaxed family meal.
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