Sunday has arrived and what a better way to celebrate then to eat a big chicken roast and set taste buds wobbling with happiness. The heat may be brewing outside, and more suited to a dainty cucumber sandwich with crisps, but when your histamine levels are rising like the plague there is nothing for it but to eat a big fat roast in the April heat and enjoy life, what else are you mean’t to do. Of course just at the very end when all was going smoothly and the chicken had been slowly roasting for a good 3 hours, the veg was slowly cooking, and bang, a spark flew out of the old electric stove hob, followed by a flamboyant amount of flames, all chaos erupted and the fire blanket was seized followed by the fire extinguisher, the flames may have been put out, but everything on the stove was covered in white dust like it had been frozen in time, needless to say gravy and green veg were off the menu, but luckily the carrot and swede had been saved by my fast thinking greedy hand. Of course my dad had come down for a calm civilised meal, instead he was greeted with a fire explosion, and a half finished roast, but being family anything goes really. I still managed to take some photo’s, so here is the recipe from the crazy explosion.
Chicken roast, with sweet potatoes and veg
Ingredients – chicken stuffing
- 4 apples peeled and finely chopped
- handful of parsley finely chopped
- 2 red onions finely chopped
- 4 garlics squeezed
- pinch of rock salt
- coconut oil (odourless)
How to make stuffing and also prep the chicken
Fry the onions and garlic in the coconut oil for around 5 minutes until the flavour starts to come through, then add it to the apples in a bowl along with the parsley and salt and mix through, then stuff the chicken with it, any that is left put around the chicken. Then rub the chicken surface with odourless coconut oil, and sprinkle with thyme and salt and then around the chicken add around 3 halved red onions. Put in the oven on around gas mark 5, I have an electric oven and put the chicken in the middle shelf and let it cook for around 3 hours so it’s really soft and tender.
Ingredients- Roasted sweet potato
- 4 peeled and chopped sweet potatoes ( yams, or white sweet potato)
- 4 garlics
- thyme chopped finely
- rosemary chopped finely
- coconut oil (odourless)
How to make
Put the coconut oil in the dish and warm in oven until runny, then add the sweet potato and mix in along with the herbs and garlic, then place on the bottom row of the oven and let it slowly cook. Serve with the roast chicken, along with carrots and swede mashed together, and also boiled kale and asparagus and there is your roast ready to gobble.