A Sunday roast is eaten on a Sunday in many English households, it can however be eaten throughout the week. Traditionally it was eaten by families having a sit-down meal after church on a Sunday. A roast consists of a roasted meat of choice e.g., chicken, beef or lamb accompanied by roast potatoes, Yorkshire pudding, stuffing, gravy, and condiments such as mint sauce, apple sauce or redcurrant sauce.
Ingredients
2 tablespoons of olive oil, 3 or 4 Sprigs of rosemary, plus sprigs for garnish, 8 cloves garlic finely chopped, 1 tsp salt, 1 medium roasting chicken (6-7 pounds), 1lemon. Optional 1tablespoon All purpose seasoning.
Method
- Heat oven to 400°F.
- Combine rosemary, garlic, olive oil and salt in a bowl. (Optional) add all-purpose seasoning)
- Remove giblets and neck from chicken and trim off all visible fat.
- “Wash” chicken in lemon, lime, or vinegar.
- Place chicken breast side up in a roasting pan.
- Rub the rosemary mixture over the chicken.
- Roast in the oven, basting the chicken with pan juices during the cooking process.
- Garnish with rosemary sprigs and lemon slices, if desired, and serve.
The chicken can be served with roast potatoes accompanied with a side of vegetables and gravy.
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