We bought a whole chicken this week, which contributes to over half of the meals in the week: a hearty chicken stock for a perfect risotto, the bony wings and legs for some finger-licking marinaded bbq goodness, and the thighs and breasts for a big bbq'd tray of goodies which easily serves us for two nights. I went for a very calm carb to contrast the strong, acidic flavours: a handful of breadcrumbs fried in olive oil stirred through some tiny pasta, for a nice contrast in textures.
Ingredients:
Cut the tomatoes into quarters and pit and halve the olives. Peel the garlic and crush lightly; halve if large. Pop the chicken, tomatoes, garlic and olives in a large roasting tray, squeeze over the juice of the lemon, and season with salt and pepper. Roast (~200C) or bbq (moderate) for 30-35 minutes, until the chicken is cooked through and the tomatoes are blackened at the edges.
Ingredients:
- Two chicken breasts and thighs, or 500g of chicken pieces
- five large tomatoes
- a small lemon
- a generous handful of olives
- half a head of garlic
Cut the tomatoes into quarters and pit and halve the olives. Peel the garlic and crush lightly; halve if large. Pop the chicken, tomatoes, garlic and olives in a large roasting tray, squeeze over the juice of the lemon, and season with salt and pepper. Roast (~200C) or bbq (moderate) for 30-35 minutes, until the chicken is cooked through and the tomatoes are blackened at the edges.
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