With this recipe - not only do you get a full meal, you also will be able to make CHICKEN BROTH out of the bones and any left over vegetables can be turned into a delicious ROAST VEGETABLE SOUP.
My favourite way to cook a chicken is a ''pot roast''. I brown the chicken first in the dish I am cooking the chicken in. I then add the vegetables and herbs. Cover and cook.
This dish was cooked in our Rayburn that is run by fire.
This reason I have posted this recipe is to promote (I am not getting paid for this) chickens that are - antibiotic free, hormone free and GMO free.
If you eat a lot of meat that has been treated with antibiotic's, it may affect you in the future. An over load of antibiotic's in our bodies, means we will all become resist to it. This is already happening in the world.
Chicken Roast Dinner Recipe
Oven 180c - large oven dish or a heavy pot with a lid.
If you are wanting to make roast vegetable soup with the leftovers, the next day, it is best to add extra.
1 Bostock organic, grass fed, no hormones or no antibiotics
2 lemons
bunch fresh thyme or 2 tsp dried thyme
Himalayan salt and pepper
3 carrots, ruffly chopped
2 sticks celery - ruffly chopped
2 onions - sliced
2 parsnip - ruffly chopped
enough pieces of pumpkin - cut into large pieces.
Extra vegetables to roast -
I used - beetroot, sweet potatoes and potatoes with skin on.
Broccoli and peas.
Olive oil
Method
1 - Brown you chicken in the pan you are going to cook it in.
2 - Remove the chicken and add the carrots, celery and celery, cook quickly to brown only.
3 - Add the chicken back in. Place half a lemon inside the chicken with some thyme.
4 - Add the other lemon halves, herbs, pumpkin and parsnip.
5 - Place the lid on and cook at 180 c for up to 2 hours or on an element with the lid on for about 1 1/2 hours - until cooked.
6 - Place the other vegetables on an oven tray with their skins on. Cook for about 1 hour, or until soft in the middle.
7 - Cook your green vegetables.
To serve spoon the chicken liquid over the chicken and vegetables.
Brown you chicken first.
Remove the chicken and quickly slightly brown your vegetables. Prepare the parsnip and pumpkin.
Place the chicken, lemon halves and herbs on the vegetables. Then the other vegetables.
Roast the sweet potatoes, potatoes and beetroot for about an hour or until cooked in an oven.
Once the beetroot is cooked peel off the skin. Pour some extra virgin olive oil over it and season it.
Saturday night dinner - There is a delicious liquid that is full of flavour at the bottom of this dish. The chicken has browned even more with the lid on.
I placed the beetroot and potatoes on chopping boards in the middle of the table.
Our kitten is waiting for his plate.
Place the bones from your roasted chicken, (I also had extra chicken bones form other meals in my freezer) into a slow cooker, and cover with boiling water. Set on low and cook all night. The next morning, cool and drain off the fat. This is now ready to drink or add to your roast vegetable soup.
Sunday night dinner. - Leftover roast vegetables, chicken removed and the skin of the vegetables.
Blend all together, and add some of your chicken broth. Season and taste. The family thought this was tomato soup, but it was the beetroot that gave it this colour.
They loved our Sunday night soup, served with homemade GF bread, croutons.
My favourite piece of furniture in the my kitchen. This is a Rayburn, in Winter, it heats our radiators, through out our home, our water and I can cook in and on top of it.
Try to always eat your meals with your family around the dinning room table with the TV off.
xx