This slight twist on your standard roast chicken really brings the bird alive! A few additional ingredients and care means you can turn your chicken into the star of the show. The great thing about this flavourful bird is that it is so versatile you can literally serve it with what you like.
Photo by James D Kirk (view original)
Ingredients
- 1 medium to large free range chicken
- 1 bulb of garlic
- 1 unwaxed lemon
- A few springs of rosemary
- 3 knobs of butter
- Salt and freshly ground black pepper
Instructions
Step 1 – Wash the chicken thoroughly, and then with a sharp knife make a deep incision on each side of the bird where the thigh meets the breast – this is the thickest part of the chicken and will ensure it cooks quicker and more evenly.
Step 2 – Using one knob of butter coat the entire chicken, then push the remaining two under the skin, one on top of each breast.
Step 3 – Cut the lemon in half and squeeze one half all over the chicken, and then put the remaining half into the cavity of the chicken.
Step 4 – Bash the bulb of garlic with the end of the knife so the skins of the cloves split, and then place the bulb in with the lemon into the cavity.
Step 5 – Sprinkle the sprigs of rosemary over the top of the chicken, and season it well.
Step 6 – Place your prepared chicken in a pre-heated oven following the instructions given on the packet, or until the skin is crisp and juices from the thigh run clear.
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Spaghetti Neapolitan is a classic Italian tomato pasta dish, but the sauce can be used for other purposes, including pizza! This simple, flavourful sauce really celebrates its classic Mediterranean ingredients, and it makes a deliciously Italian-tasting pizza base.
Ingredients:
(To make 4-6 servings)
- 2 tins of good quality plum tomatoes
- A swig of olive oil
- 1 large white onion
- 2 cloves of crushed garlic
- 12 fresh basil leaves
- Salt and freshly ground black pepper
Instructions:
Step 1 – Sautee the onion in olive oil on a medium heat until it begins to turn translucent.
Step 2 – Add the garlic and cook for a further 1 – 2 minutes.
Step 3 – Add the tomatoes, fresh basil, and salt and pepper to taste. Then reduce the heat and simmer uncovered for about 15 – 20 minutes.
Step 4 – Your Neapolitan sauce should now be ready but taste it to ensure the seasoning is to your taste – if you find the sauce a tad bitter, adding a teaspoon of sugar will balance out the acidity.
Step 5 – Spread the sauce onto some pizza dough and top with mozzarella and other tasty toppings!
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Everyone loves a bit of a one-pot wonder – let’s face it, we are all guilty of being a bit lazy at times, so if we can save on washing up it is always a bonus! This next recipe is not only super-tasty, healthy, and a beautiful taste of the Med, it’s also all cooked on only one roasting tin too.
Photograph by Ji-Elle (view original)
Ingredients
- 1 Red Onion
- 1 Courgette
- 2 Peppers (at least one red)
- 100g Crumbly Feta Cheese
- Glug of Olive Oil
- Oregano (preferably fresh)
- Basil (preferably fresh)
- Salt & Pepper
Instructions:
Step 1 - Cut the red onion into about 8 pieces, the courgette into rings, and the peppers into 4cm chunks. Arrange all the cut up vegetables in one layer on a large non-stick roasting tin.
Step 2 - Chop up your fresh oregano and basil, then sprinkle over the prepared vegetables. Then evenly add a generous glug of olive oil, and season to taste. Pop your roasting tin in the oven for about 30 minutes on 200 oC.
Step 3 - Take your roasted vegetables out of the oven, give them a good mix to make sure the juices are evenly coating the veg, then crumble the feta cheese over everything. Pop the roasting tin back in the oven for around 10 minutes, or until the cheese has slightly browned. Serve with some crusty bread or grilled meat for a true taste of the Mediterranean!
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