I wrote recently about one of my favourite meals of all time, a roast pork dinner. Here’s another meal that I love, roast chicken dinner!
Here’s the plump roasted chicken, rested and ready to be carved. Jac stuffed the chicken with sage bread stuffing and rubbed it with herbs all over before putting it into the oven. It smelled fantastic.
Before Jac began carving, I took great pleasure in looking at that magnificent plump chicken and breathing in its delicious aroma.
She served the chicken and stuffing with roasted vegetables (carrots, potatoes, onions and eggplant) and peas – always, she has to have something green on the plate! The chicken was so moist and tasty I didn’t need any sauce or gravy.
I love roasted whole onions. I love eating my way through the layers to the sweet centre of the onion.
The potatoes were golden and crispy on the outside, fluffy on the inside. The carrots were tender and sweet. But my favourite vegetable was the eggplant, all soft, rich and smoky, so tasty I wanted more! This was the first time Jac served roasted eggplant with roast chicken – I hope she’ll do it again.
And while we’re on the subject of roast chicken…
- Friday night roast chicken dinner
- Pot-roasted chicken with stuffing balls (Christmas at Nelson Bay in 2007)
Describe your perfect roast chicken and what you’d serve with it…