Autumn is upon us and there's nothing like coming home to a British classic. The roast dinner.
Isn't it the law or something to eat a roast in England? I'm pretty sure it is in my house anyway. I decided to make this simple roast lunch with all the trimmings!
Preheat Oven: 200 degrees.
Let's begin with the veggies. Chop your butternut squash into small cubes and set aside. I usually leave the skin on but you can peel the squash if you're not a fan.
Head and tail the carrots and peel if necessary. I cut mine in half lengthways. Peel and chop your potatoes into small cubes, then leave all your veggies to one side.
Place your chicken onto a tray and add a few chopped onions and cloves of garlic. Prick the lemon and shove it up the chicken's butt. Yup. No other way to describe that step unfortunately.
Lay the chicken on top of some rosemary. Then generously spread butter over the chicken and add some seasoning. Cook the chicken for 1 hour and 15 depending on the size of your chicken. I covered the chicken with foil about half way through so the skin wouldn't burn.
Now for the bread sauce. Chop the bread into cubes, add the milk, butter, nutmeg, garlic, salt and pepper. Continuously stir the sauce until the liquid has reduced down.
Parboil the potatoes for 8-10 minutes. Sprinkle some rosemary sprigs and garlic cloves onto a baking tray. Pour olive oil over the baking tray and heat until the oil is hot (be careful!). Then add your potatoes to the tray and cook for 40 minutes.
Pour some oil over the carrots and butternut squash and also cook for 40 minutes.
Check the veggies about half way through and give em' a good shake to make sure they're all evenly cooking.
Once cooked, take the chicken out to rest. I used a meat thermometer to double check it was cooked all the way through. It should be about 180 degrees.
Using the leftover onions, garlic and chicken juice pour a tablespoon of sour cream into the tray and mix. Add the red wine and plain flour. Using a masher, squish the onions and garlic then add the water and seasoning. Then sieve the gravy.
Cook the peas and broccoli for 10 minutes. Then you're ready to serve!
Easy peasy lemony chicken with all the sides!
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.