This one is a pretty good looking little dinner that would probably impress that love of your life/person of sexuality of your choosing that you are trying to convince that you would be a good sort to shack up with, and it is still easy enough for some one of your skill-set to put together… maybe… maybe not…
I made this with the love of my life in mind but the fact of the matter is that my Jennee is at work and it is just me and the smallish humans tonight, and let’s face it – they probably would’ve been heaps more impressed if I had made them burgers again.
I didn’t really think this one through properly, did I?
Not to worry.
This certainly wouldn’t be the first time.
No one ever accused me of being a smart man… or good looking… or a good lover even…
Every one always comments that I do have nice hand writing for a boy, though. They’ve always said that. That’s pretty nice, isn’t it?
HERBY ROAST CHICKEN WITH A PRETTY FUCKING GOOD WARMISH SALAD AND SALSA VERDE
(serves 4 – 6)
1 nicely grown chicken. You know, a chook that got to eat grass and grubs and shit
1 handful fresh herbs – thyme, lemon thyme (you should try it), rosemary, sage and parsley, roughly chopped
Salt and pepper
Salsa verde to serve
For the salad
4 medium kipflers or Dutch cream potatoes, boiled or steamed for 15-20 minutes until just cooked, cooled and then sliced into 1cm disks (you could defo use a cooked grain, sweet potato or some extra green vegetables if you don’t do potatoes)
200g green beans, halved
1 small head of broccoli cut into florets or 1 bunch of broccolini cut in half
50g (2 handfuls) leaf and/or herb mix
50g (1 handful) sunflower sprouts or whatever sprouts you can get hold of
2-3 radish, sliced thinly
A good splash of apple cider vinaigrette to dress
Salt and pepper
Rub chicken down with butter. Sprinkle with herbs and season with salt and pepper, ensuring that you put a little in its bot bot* too.
Roast in pre heated 180C (350F) oven for 1 hour or until cooked, basting with sexy-buttery-chickeny juices (I think I just drooled a little) every 15 minutes. Remove chicken from roasting pan and rest in a warm spot, loosely covered in foil for 10-15 minutes.
Add potatoes to oven pan and return to oven for 10 minutes. Add beans and broccoli to oven pan and return to oven for another 5 minutes. Chuck (place gently) all of the roasted vegetables into a large mixing bowl, add apple cider vinaigrette, leaves, sprouts and radish and toss gently until combined.
Now is a pretty good time to carve that chicken. Or, if you’re heaps slow at carving the chicken, maybe get someone else to do that while you sort the salad.
Get a handful of the salad-y stuff onto a plate, put a bit of chicken on the side, dress that chicken with a little salsa verde and eat it the heck in your face.
That’s some damn fine chicken.