This post incorporates a number of interesting points. Firstly, accidents sometimes result in something amazing and secondly I don’t like turnips very much.
Sticking to our ‘new ingredient rule’ I decided to throw some Omani Turnips in with the rest of the roasted veg. They turned out fine and tasted like they are good for you but it’s not a flavour I’m going to be shouting from rooftops about. I recall having turnips in the past so maybe the European version tastes less earthy. Any good turnip recipes are welcome!
So back to the ‘mistake’… Somehow in the blur of exhaustion and haste and one of us directing the other we managed to stuff the wrong side of the chicken so ended up roasting it breast side down… This actually gave delicious juicy breasts and allowed the rest of the chicken to cook thoroughly without drying out the breasts so I think this is actually going to be my preferred method of roasting a chicken in the future.
- 1 whole fresh chicken
- Home made basil-mint pesto (see post)
- Your choice of: Carrots, parsnips, sweet potato, turnips, pumpkin for roasting.
- Olive oil
- Garlic & onion
- Salt & pepper
Prepare the basil-mint pesto and gently work your fingers under between the skin and the breast of the chicken. If you have long nails be extra careful not to tear with skin. Spoon the pesto into the new cavity and massage the outside of the skin to achieve an even coating under the skin. Spoon a little more pesto on the outside of the chicken and place it BREAST side down (trust me it’s good) in the oven at 20 Deg C to roast according to its weight. For the last 20 mins turn the chicken breast side up so that its gets a nice browning on the breasts.
we served this with Paleo friendly roast veggies. Any combination of carrot, pumpkin, sweet potato, turnip works well add whole smashed cloves of garlic and roughly sliced onion and roast for the duration of the chicken roasting time or until done. To serve, spoon some more pesto over the chicken et Voila.