I have a small collection of roast chicken recipes. It seems one would suffice but I’m always on the lookout for a slightly better rendition. I decided to give Jamie Oliver’s version a spin this weekend: Roast Chicken with Lemon and Rosemary Roast Potatoes. I just may have to give up the rest of the chicken collection. Jamie’s idea of parboiling the potatoes with garlic and a whole lemon, and then stuffing the lemon and garlic into the chicken cavity before roasting made the bird fragrant and juicy.
I also borrowed an idea from Mark Bittman’s roast chicken recipe and roasted turnip slices with the chicken, before adding the potatoes, to provide a little twist to the usual side. Along with a salad of spring lettuces, cucumber and radishes, our chicken dinner was complete. And chicken leftovers inspired Sunday’s dinner of Rice Noodles with Chicken, a dish that hints of Pad Thai with slivered snow peas, scallions and bean sprouts. My husband took over in the kitchen while I enjoyed watching the Oscars for a bit with friends. Perfect end to the weekend!