While I am married to the son of Asia’s Martha Stewart, I am certainly no domestic goddess myself.
Listen, I love cooking and I enjoy tinkering in that hobbit-hole that we call “kitchen”. But I’m not quite cut out for cooking, my dishes are pretty much pedestrian or misses. Good thing is, I am married to a man who isn’t too fussed (even if he IS the son of Asian’s Martha Stewart 😉 and he usually eats everything that I make without nary a complaint. Good man.
But this recipe, ah, this one is a keeper because it’s so damn easy AND fast. We went out for breakfast one morning and got back home a little late. I got this prepped in 15 minutes tops and best of all, it was something that I could feed my family of four, including the littlest of us all. SCORE. The boys scarfed it up and there was nothing left after that.
I consider that a WIN.
So here it is, my Anyhow Roast Chicken.
- 4 chicken drumsticks
- 1 carrot
- 1 sweet potato
- 1 large onion
- 4 cloves of garlic
- 6 thin slices of lemon
- Olive oil
- Sea salt
- Dried herbs – rosemary, basil, thyme
- Take your chicken out of the fridge about 30 minutes before cooking time. Preheat your oven to 240 degrees Celsius.
- Peel and roughly chop your vegetables into slices or chunks. There is no need to peel the garlic but crush it with your knife. Quarter the onion. Arrange the vegetables in your roasting pan and drizzle generously with olive oil.
- Dry the drums with paper towels. Drizzle the chicken with olive oil and season generously with salt and pepper, rubbing it all over the skin. If preparing for the little ones, you can skip the salt and pepper.
- Place the chicken on top of the vegetables and arrange the slices of lemon on top. Sprinkle the dried herbs over the entire dish.
- Turn the temperature down to 200 degrees Celsius and put the chicken in for about 30 minutes. (During this time, I decided to make aglio olio because I suddenly realised that my carb-loving husband would starve without carbs).
- Take the chicken out. If it isn’t cooked by now, turn the drums around and put it back into the oven for another 10 minutes or so. Otherwise, cover with foil and let it rest for about 10 minutes.
You can totally adapt to your taste – more veggies, less veggies, different type of veg, for instance. The carrot and honey sweet potato that I had used turned out to be so beautifully cooked, I think I would definitely use more of them in future. I also used the Kou Cuisine Herbed Sea Salt that I had purchased from Bali and it worked a treat.