This is not just a recipe, we are talking roast chicken with two veg, all in the one pot, made with lemon zest and crispy skin. It’s really easy to make even for a trainee (by that I mean even a non-cook like my husband!) My daughter loves this dish – it’s so tasty she often confuses it with chicken Tagine, and we all love that dish. I’ll be making that in a later post.
I love this dish and I am sure you will too. Don’t forget you will only be using one pot instead of lots. I like to call this dish chicken in a pot, because sometimes I make it in the summer on a clay chimenea. If I’m feeling really authentic, I’ll knead some Mediterranean round bread and sit by fire on the veranda, filling ourselves up with this succulent chicken!. I love sitting in my beautiful garden, surrounded by honeysuckle and a few friendly bees hard at work.There’s something about mild summer evenings that makes me want to eat roast chicken outside!
You’ll see a hundred or more recipes for roast chicken out there – and although they will all appear similar, this method keeps the chicken really moist with a lovely crispy skin. I do hope you will make this dish and enjoy it just as much as me and my family do – please let me know how you get on – leave me a comment.