One of the things I missed most when I moved to university was a good Sunday lunch. Sure you could go to your nearest ‘Spoons (or as I did – the local cafe that did roast dinner baguettes) but it wasn’t quite the same. In the end I turned to my own oven, and after nearly two years of experimenting I’ve come up with a basic Sunday Roast Chicken that doesn’t break the bank, and doesn’t take an awful lot of skill. Perfect for students really!
The best thing about this is that it is completely and utterly adaptable. Sausages going spare? Throw them in! Fancy something more summery? Add tomatoes and some lemon juice. In the mood for spice? Rub spice mix into the chicken. If you want more traditional roast potatoes then you’ll probably want to use a large dish so they aren’t covered by the chicken – but I think they are pretty great as they are. Another great bonus is that pretty much everything is ready at the same time – all you need to do is cook some green vegetables, and you can do that whilst things are resting. Exactly as the title says, simple!
On a savvy-spendy note, chicken thighs are super cheap compared to breasts, and I’ve actually started really liking them now I appreciate crispy skin. They are also really difficult to dry out, so a bonus if you forget about them in the oven!
Ingredients
- Chicken thighs – 1-2 per person depending on appetite. You can use any leftover meat the day after, or freeze it for a bit.
- New potatoes – chopped into bitesized chunks
- Garlic – 2 cloves per person
- Salt, pepper, and any other seasoning you fancy
- Olive oil
To start off, par boil your potatoes in salted water for five minutes. Drain and toss with the garlic (don’t bother to peel) and olive oil. Season.
Place the chicken skinside up ontop of the potatoes, and drizzle with a little more olive oil. Use your hands to rub the olive oil over the skin, then season again.
Pop in a pre-heated oven (200C) for 45 minutes – the chicken skin should be golden and crisp. To check – remove a piece of chicken and place on a plate, then piece the thickest part and press down. Juices should run clear without any pink; if not your chicken isn’t quite cooked. Cover with foil and rest for 10 minutes whilst you prep and cook any other veg, then serve up.
This recipe is so quick and easy, plus so tasty and reminiscent of home. When Currys asked me to produce a recipe for their student cookbook this was the first thing I thought of – so I had to share!
Are you a lover of the Sunday roast?
