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Roasted whole chicken with lemon and thyme

I'm pretty positive that whole roasted chicken is one of the best possible meals ever. It works great for more fancy occasions, as well as for an ordinary family dinner on an insignificant weekday night.

Roasted chicken is ranked rather high on my list of possible last meals. I suppose I would go for mussels in white wine in the end, especially if they came with a really crispy baguette. Luckily, I don't have to make this tough decision at the moment. One day I can devour some chicken, another day I can enjoy the mussels. Life really is beautiful when you eat the right things.

Recipe: Roasted whole chicken with lemon and thyme

Serves: 4
Ingredients
  • whole chicken - around 2 kg
  • 6-7 tbsp. of melted butter

Recipe: Marinade

Ingredients
  • juice of 6-7 lemons
  • 2 lemons, sliced
  • 7-8 garlic cloves, sliced
  • a bunch of fresh thyme
  • one tsp. of salt

Recipe: Vegetables

Ingredients
  • 300 g of carrots, cut into stripes
  • 300 g of potatoes, cut into wedges
  • 2 leeks, sliced
  • 3 onions, cut into quarters
  • 3 tbsp. of olive oil
  • salt and pepper
Method
  • Whisk together all the ingredients of the marinade.
  • Combine marinade with chicken and refrigerate for a few hours, preferably overnight.
  • Remove the chicken from the fridge (at least 30 minutes before roasting).
  • Fill the cavity with garlic, thyme and lemon slices from the marinade.
  • Truss the bird. Place in a buttered baking dish, breasts down.
  • Roast at 200C for 50 minutes.
  • Combine vegetables with oil, salt and pepper.
  • Remove chicken from the baking dish, place vegetables on the bottom and place the bird on top of the vegetables, this time breasts up.
  • Top with melted butter and roast for another 50 minutes.
  • Remove chicken from the oven. Wait 10-15 minute before carving.

young carrot burger

Recipe: Young carrot burger

Serves: 4
Ingredients
  • 4 buns
  • a handful of fresh spinach
Method
  • Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.

Recipe: Carrot patties

Ingredients
  • 400 g of grated young carrot
  • 250 g of cooked chickpeas
  • one red onion, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp. of chopped cilantro
  • one tsp. of ground cumin
  • one tsp. of chili powder
  • salt and pepper
  • one tbsp. of butter
Method
  • Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
  • Blend carrots and chickpeas - they should be combined, but not too smooth.
  • Add remaining ingredients and combine.
  • Form four patties. Place them on a parchment-lined baking sheet.
  • Bake at 180C for about 15 minutes..

Recipe: Yoghurt and cucumber sauce

Ingredients
  • 1/2 cup of grated cucumber
  • 1/2 cup of Greek yoghurt
  • salt and pepper
Method
  • Combine all the ingredients. Refrigerate for at least 15 minutes.

roasted purple carrots

Sounds unnatural?

A few centuries back, almost all the carrots were purple.

We owe orange carrots to Dutch growers, who developed them by crossing different varieties in the late 16th century.

Recipe: Roasted purple carrots

Serves: 2
Ingredients
  • 300 g of purple carrots, peeled
  • a few branches of fresh thyme
  • one tbsp. of olive oil
  • 1/4 tsp. of coarse sea salt
Method
  • Mix olive oil with thyme leaves and salt. Coat carrots with the mixture.
  • Roast at 180C for about 20 minutes, until the carrots are soft.

roasted fall vegetables

Recipe: Roasted fall vegetables

Ingredients
  • 1/2 Hokkaido pumpkin
  • 4-5 small potatoes
  • 3 small carrots
  • 4 shallots
  • 4 garlic cloves
  • 2 tbsp. of olive oil
  • 100 g of feta cheese
  • few branches of fresh rosemary
  • a handful of pumpkin seeds
  • freshly ground pepper
Method