Warm weather roast

If you’re inclined to leave roast meals for the warmer months do reconsider. Roasts are fantastic because they’re packed with flavour (that’s why we love them) and they virtually cook themselves. Pop one in the oven on a Sunday afternoon and with the kitchen warming up it’s a great excuse to get outside, do some gardening or my personal favourite – pulling up under the picnic umbrella with a cold Sav Blanc.

Roast chicken infused with lemon and thyme and a side of Les Oeufs Modestes (A fantastic ‘modest’ salad of green beans, asparagus, herbs and egg).

Chicken

1 whole chicken, giblets removed. I prefer a smaller chicken as I think they taste better and have less fat. If I can I’ll get about a 12 or 13.
1 bunch of thyme sprigs
1 whole lemon that has been sliced in multiple places with a knife whilst keeping the lemon intact
1 rasher of bacon

Gravy

Flour
salt
pepper
water
pan juices

Rub chicken generously with olive oil. Push a whole heap of the thyme sprigs and the punctured lemon inside the chicken. Push more thyme sprigs under the breast skin and lay the rasher of bacon cut in two halves over the breast. Pop into the oven preheated to about 190ºC and roast for half an hour, breast up Turn and roast for another half an hour then turn again and finish roasting with the bacon off the breast on about 220ºC until the skin crisps. This will vary depending on the size of your chicken.

When the roasting is finished check that the juice runs clear from the back of the thigh bones (this will help your determine if it’s cooked) and put on a warm plate to rest. Pour most of the oil out of the pan being careful to keep the cooking juices. Add about a cup of water and a tablespoon of flour (I used gluten free). Put on a medium heat and bring to the boil whilst scraping the bottom of the pan continuously with the back of a fork until thickened.

Les Oeufs Modestes

1 tsp chopped dill
1tbs chopped parsley
1 tbs lemon juice
1 tbs olive oil
1 tsp white vinegar
salt
white pepper
1 bunch of aspargus spears – woody ends removed
1 handful of green beans – ends removed
3 eggs – soft boiled

Steam or boil asparagus and beans until just done and serve. Pop soft boiled eggs on top and break apart. Mix the rest of the ingredients together and pour over the top.