|Whole roasted chicken|
|Stuffed with lemon and rosemary- a lovely combination for the senses|
|My favourite- chicken thigh!|
Lemon and rosemary (from the garden, which I am proud to say is still thriving despite the cooling temperatures) roast chicken served with a medley of roasted vegetables. I had a bunch of veggies that needed to be used up so really, the easiest thing to do was dice them up, splash a bit of olive oil, salt and pepper along with crushed cloves of garlic and roast it in the oven with the bird. That sentence was a bit long, I know. For those who are curious, the vegetables used included: eggplant, cauliflower, carrots, onions, potatoes and a zucchini. All super yummy and delish!
Having roasted the bird for about an hour and twenty minutes, there was a good amount of drippings left in the pan. I skimmed off some excess fat, made a quick roux and poured in whatever juices there were to make a sauce. A deliciously lemon-y and savory sauce with a touch of sweetness from a dollop of honey that I added.
The whole meal was very, very good. I totally recommend you make it dispite my poorly lit photos. :P This lack of day light thing is killing me.
Recipe from: The Pioneer Woman. Full step by step photos included. :)