Over Easter I was in charge of cooking. I barely left the kitchen on that Sunday (apart from when completing a egg hunt that my sister did for us). So I spent the day slaving over a roast dinner, with a chocolate-ish dessert, baking and decorating cakes.
The roast I cooked was chicken French style with hassle back potatoes. The chicken was very simple, basted in melted butter, cooked breast side down covered with foil for the first 30 minutes, before turning basting in butter again and leaving uncovered for the rest of the cooking time (mine was 2 hours for the size of chicken I had). The chicken just had a chopped carrot, halved shallots, with sprigs of thyme surrounding it to flavour the stock that was created with the cooking juices from the chicken, which was then used to make the gravy.
The hassle back potatoes were simple as well. Slice the new potatoes two thirds of the way through, then brush with a mixture of butter and oil before roasting for an hour.
It was lovely to have a simple main when my dessert required more attention.
xxx
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