I was hungry, but determined to have a run before dinner last night so I was looking for something I could bung in the oven and forget until I got home. This Convenient Kitchen easy roast chicken dish fit the bill perfectly (although I had to cheat a tiny little bit)…
The great thing about this dish is that you can do the steps simultaneously so, while I browned my chicken on both sides in olive oil and butter, I trimmed my gorgeous baby carrots (more of those please C-Kitch), and peeled the spuds, shallots and garlic. I used my roasting pan (instead of a frying pan) to brown the chicken so it captured all of those lovely juices for the gravy.
And here comes the cheat… The recipe recommended putting the carrots into the oven 10 minutes after the other ingredients but I had my running shoes on and was raring to go. So, when I par-cooked my potatoes (for four minutes in my microwave steamer) I also par-cooked my carrots (for three minutes). Just enough to soften the outer very slightly.
Back from my run (I never said it was going to be a long one) about two-thirds of the way through the cooking I turned the chicken and gave everything else a good shake so it got nice and brown and didn’t stick to the bottom of the pan.
Another 10 minutes or so and everything was looking seriously golden and delicious. I’m usually from the crunchy (in a good way) school of roasting but I really roasts other people cook when the veggies are softer and just have one or two crunchy edges. I’ve just never been able to achieve that myself, possibly because I tend to get distracted and leave everything in the oven until the very last minute. This recipe produces juicy soft potatoes, carrots and onions.
After removing everything from the pan except a couple of garlic cloves I used white wine to deglaze the pan (an old Ready, Steady, Cook expression) using a wooden spoon to prise up all the yummy, sticky bits. Once everything was incorporating nicely I added chicken stock and Dijon mustard and got it bubbling at a healthy pace for a couple of minutes to reduce. I’ll confess to using the smallest sprinkle of gravy powder to thicken things up, but that is optional and purely according to taste.
All that remained was to pop this on the plate and devour. And I mean devour. This roast recipe is exquisite. I’m not sure if the secret is in the lemon juice, the Dijon mustard or the tarragon or all three, but the result is a taste sensation!!!
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