La Crema Winery recently tweeted this recipe by Gabriel Cabrera, and for once it wasn’t the wine that got me Googling and shopping.
It is incredibly quick and easy to prep, just want you want any time of the week. Roast chicken is my go-to weekend comfort dinner and so it was had ASAP with a new twist.
Slightly modified to what was in the house, here’s what I used –
Serves 4
Ingredients
1 whole chicken
1/4 cup wholegrain mustard
2 teaspoons maple syrup
3 garlic cloves crushed
2 tbsp olive oil
2 tbsp apple cider vinegar
1/2 tsp chilli powder
1 glug of Frank’s Hot Sauce
Splash of orange juice
Salt and pepper
For the veggies –
4 whole Beetroot
4 large Carrots – or more depending on your guests appetites
Big ol’ handful of Radishes (more for snacking)
Veg marinade –
1/2 a lemon juiced
1 orange juiced
2 tbsp olive oil
Salt and pepper
Method-
I prepped the chicken the night before as advised. The chicken marinade takes all of one minute to put together. I rubbed it all over the skin but then turned the chicken upside down in the dish and covered overnight. The next day, or whenever you’re ready, preheat the over to 400f/ 200c/ gas mark 6.
Prep your veg and toss in the marinade. Leave to tingle and mingle.
The glaze had thickened nicely so I turned the chook back around, re-glazed and put it in the oven for 20 minutes. I don’t know what kind of oven everyone else has but it takes 1.5-2 hours to cook a standard sized chicken in mine, so after the initial 20 mins, I turned it down to 375f/ 175c/ gas mark 4 and left it for the remaining hour and 45 mins or so.
When the chicken is done, remove, cover and put aside to rest. Raise the oven back up to 400f/ 200c/ gm 6. Roast your veg for about 20 mins, so there is a bit of a bite still. Chop your radishes up and toss with the veg and olive oil.
Carve up the chicken and serve with the veg, and lashings of ginger beer! I mean….pinot noir. If you fancy trying the La Crema recommended wine match, O’Brien’s stock it – online link.
popandglug.com 