There is nothing I like more than a roast lunch ona Sunday. We are big fans of roasts and sometimes we have one mid week too. One of the easiest roasts to cook is a roast chicken. For me nothing is better than a roast chicken accompanied with garlic roast vegetables, stuffing and gravy. Personally I’ve have been making roasts since I was at school but I do know a lot of my friends don’t really know where to start when it comes to making a roast lunch.
To make a super quick easy roast lunch first thing I do is I take the chicken and just under the skin I put a slight bit of butter and then pop a sliced lemon inside the chicken. This adds a lovely flavour to the chicken meat and also helps to keep it moist whilst cooking. I then rub the chicken skin with a little olive and vegetable oil and sprinkle some salt and pepper over the skin before placing it upside down in the roasting pan. I also find cooking the chicken upside down in the roasting pan helps keep the meat moist. For the roast vegetables I like to use peeled potatoes cut into chunks, parsnips which I cut in half and then cut into quarter length ways, some carrots cut the same way, with chopped butternut squash and sweet potato (pre chopped) and as a final touch chopped red onion and has some crushed garlic. the vegetables are placed in another roasting dish and oil and vegetable oil is added.
I love stuffing with my roast and when I was approached by Mr Crumb to try their stuffing I jumped at the chance. We tried the fresh garlic and herb stuffing which was a lovely addition to our garlic roasted vegetables. The garlic was not over powering and the herbs were just right. the stuffing can be heated in the microwave but I heated ours in the oven for 5 minutes which gave it a lovely crunch on the outside pieces.
The stuffing can be found in most leading supermarkets and also comes in:
- Sage & Onion 225g
- Gluten Free Sage & Onion 200g
- Organic Sage & Onion 225g
- Garlic & Herb 225g
- Apple & Apricot 225g
- Traditional Onion 500g XL Pack
The stuffing was enjoyed by all of us and made a difference to the normal sage and onion we have. The fat it came fresh and all I had to do was heat it through saved us time from using the more transitional dried stuffings.