I was at the market a couple of days back and came home with a pot of my favourite herb – rosemary.
Isn’t she lovely? (:
I had to test her powers quick. So, wielding a tiny pair of scissors, I snipped off two sprigs. Immediately, there was a whiff of a beautiful virgin blue fragrance. I smiled, before hurrying to the kitchen to whip up some good old roast.
Chop up some potatoes, and boil them for a while, with a slice of lemon.
Stick a tray into the oven and preheat it to 180°C. While that’s in there, slice a tomato (or use a stalk of cherry tomatoes), and smash a couple of cloves of garlic, leaving the skin on. Then, run the sprigs of rosemary under hot water for a few seconds. Apparently, doing this helps herbs work their magic better.
Prepare your chicken portions and take a deep breath. By now, the aroma of sweet citric goodness should have filled your kitchen.
Once the oven’s almost ready, drain your potatoes and let them steam dry. This way, you’ll have crispier roasted potatoes.
Get the tray out of the oven. Stick the chicken parts in, together with the garlic, tomatoes and rosemary. Toss the potatoes in, and squeeze whatever juice is left of that lemon into the tray as well. Then, the lemon goes into the tray too, not the bin.
Sprinkle with salt and pepper, drizzle olive oil and give it all a splash of white wine. Chuck it back in to the oven; the middle tray for about an hour or so. At the halfway mark, take the dish out and splash in a little more wine. Then, using a spoon or ladle, douse everything in the tray with its own juices, before sending it back into the heat.
When the timer goes off, your dish should look something like this.
It was so good, I wound up finishing everything myself. :D