Seasonal local food recipe No.350 – Nigella’s roast chicken with lemon, rosemary, garlic, leeks and potatoesPosted on February 6th, 2017 No comments
4 tbsp olive oil
2 tsp rosemary needles, finely chopped, plus more to serve
1 bulb garlic, separated into unpeeled cloves
1 kg waxy potatoes, washed if necessary, but unpeeled
2 unwaxed lemons
1 medium chicken (approx. 1.4 kg)
sea salt flakes to taste
Preheat the oven to 220°C/Gas mark 7. Get out the biggest roasting tin you have, and pour all but a teaspoon or so of the oil into it. Throw in the chopped rosemary needles and the garlic cloves.
Trim the leeks and cut each in half lengthways, then slice into half-moons and drop these leek curls into the tin too. Cut the potatoes into 1.5 cm slices, then cut each slice into 4, or just halve them if the potatoes are small, and add these to the tin. Quarter the lemons, then cut each quarter in half, take out as many pips as you can and toss the lemon quarters into the pan.
Now schmoosh everything to mix, and then make a space in the middle of the tin for the chicken to sit in. Untruss the chicken, place it in the reserved parking place, pour the tiny bit of the remaining oil on top of it and sprinkle sea salt flakes on top of the chicken only.
Place in the oven for 1 hour and 10 minutes, and if the juices of the chicken run clear when you push the tip of a knife into the joint where the thigh meets the body, remove the chicken to a board to sit, letting the juices from its cavity spill back into the tin as you do so.
Then put the potato mixture back in the oven for 10 minutes until soft and golden. If the chicken needs longer, keep everything in the oven until the chicken is cooked. When it’s ready, and the chicken has rested, carve it or cut into joints as wished. Sprinkle with 1/2 a teaspoon of finely chopped rosemary needles and sea salt flakes to taste.
Posted on September 23rd, 2011 No comments
Nigel says: “A bunch of young carrots doesn’t last long in this house. Munched like sweets, they often go before I even have time to rinse them. The usual cooking method is to steam them and toss them in butter and chopped parsley. Nothing wrong with that, but this way is much more interesting.”
Serves 4 as a side dish
Preparation / cooking: 20 minutes
slim, young carrots 2 bunches
shallot 1, medium-sized
basil 1 small bunch
parsley 6 bushy sprigs
dill 8 sprigs
crème fraîche 200ml
lemon juice a good squeeze
Wipe or rinse the carrots, but don’t peel them, then place them in a steamer basket or colander set over a pan of boiling water. Steam for 7-10 minutes till tender, but not soft. If you prefer to boil them in lightly salted water, do so, then drain them.
Peel and very finely chop the shallot. Remove the leaves from the basil and parsley and discard the stems, then chop them, quite finely, together with the dill fronds. You should have a couple of good handfuls of chopped herbs. Put the crème fraîche into a saucepan large enough to take the carrots in a single layer, add the shallot, herbs and the lemon juice and bring to the boil. Season with black pepper and a little salt, then add the drained, whole carrots. Leave to simmer for a couple of minutes with the occasional stir, taking care not to break the carrots up. Serve immediately.