Rich Roast Chicken Pieces
February 1, 2011 in Uncategorized
I love a piece of crispy-skinned roast chicken. All those oily juices mingling with some roasted veg – it just oozes comfort. Last week Durbs was hit with lashings of wet weather and something warming was required. The inspiration for this meal came when I was taking a wander through my local supermarket and I stumbled on a pack of perfectly pink marrow bones. So I came up with this “Rich Roast Chicken” dish. It’s not low-fat. (You’ve been warned.)
You will need:
An assortment of root veg – chopped (butternut/pumpkin, sweet potatoes, potatoes)
Onion – roughly chopped
Garlic – 2 cloves minced
Herbs (dried or fresh) (I used thyme)
Chicken pieces with skin on
Approx ¾ cup of water (enough so that the water half covers the bottom of the veg.)
Green veg to serve on the side (I used broad and runner beans topped with pesto)
In a large baking dish, layer the root vegetables (Tip: I usually cook these in the microwave for 3 minutes before hand to ensure that they are really soft and tender) onion, garlic and herbs.
Squish the marrow bones into the layer or veg and sit the chicken pieces on top. Pour the water over and season with salt and pepper.
Cook in a hot oven (180 degrees) uncovered for 50 minutes.
The marrow will “melt” into the veggies and create the most savoury and rich gravy (if some of the marrow is still in the bone just push it out with a knife and swirl it into the juices). Drizzle some of the juices over the chicken and vegetables when you serve.
(And then save the remaining juices and the marrow bones for tomorrow’s “Cheats guide to Ragu”.)
x sim x