Wednesday, 25 January 2012
Lemon and thyme Roast Chicken with Sweet Potatouille
Place a half a chopped onion, 3 garlic cloves, 1 bay leaf thyme s+p on a baking tray.
Stuff a pricked lemon inside the whole chicken- place on top of onions
Rub a small amount of olive oil over chicken and season with s+p
Place in a pre-heated oven - 180 degrees, and cook as per instructions.
Fry half an onion in a large pan, add 1 clove of garlic, 1/2 chopped-cubed sweet potato, a few chopped mushrooms, 1/2 a chopped red pepper (+ any other veg you fancy). Cook until soft.
Pour in 1 tin of tomatoes, 400ml of veg stock, 1tbsp of tomato paste, sprinkle of thyme, few tbsp of red wine vinegar.
When chicken is ready-take out of pan and leave to rest under some foil and a tea towel
Add the roasted onions+bay leaf and some of the thick meat juices (not the greasy fat) to the sweet potatouille mix.
season to taste- serve and enjoy : )