Hey! No frills here. Nothing fancy. Just blending good quality ingredients that capture early summer sun whilst clinging onto typical English Sunday roast values. First, take a really well sourced organic chicken – stuff it with 6 or 7 garlic cloves, half a lemon and a fair drizzling of olive oil. Rub the skin with oil, then sprinkle with sea salt, black pepper and dried crushed chilli seeds.
Then finish off with a swirl or two of balsamic vinegar. Pop in a preheated oven at 220c for 20 minutes. Then turn down to 190c for a further 40 minutes. Boil about 4 or 5 new potatoes halved per person for last twenty minutes of chicken time. Arrange on a large platter a mix to your taste of salad greens plus 12 tasty baby tomatoes halved. Drizzle with a little olive oil and a dash of sea salt. Once the chicken is ready, take the meat off the breast and the legs and arrange on the platter. I also made my own sage stuffing balls, and added them once they had cooled a little. Add another swirl of olive oil, and serve with the jus from the chicken.
This is such a wonderfully tasty Sunday dish, that dispenses with the usual heaviness of an English Sunday roast, and feels light, summery and full of promise. Easy, adaptable and fun.
Oh, and simple!