This was our dinner last night – simple, tasty and quick to cook.
The chicken was a free-range organic one that we bought from Sunworks Farm. It wasn’t enormous, just big enough for the 6 of us with very little leftovers. And that meant it was very quick to cook – approximately an hour and a half in the oven.
The rest of the meal came from the produce stands at the market – roasted carrots, beets and parsnips, some braised celery (I used it to make a rack under the chicken and it cooked slowly in the chicken juices), some simply boiled purple potatoes for the kids and a big green salad dressed with a balsamic vinaigrette. I also served the chicken cooking juices as an au jus in the gravy-boat to moisten the chicken if needed, although it was very moist and tender.