Monday, September 24, 2007

Heels or Herbs

father's day lunch

I love versatility. In clothing, in furniture and especially in food. I love the feeling of endless possibilities and unpredictability, rather than having to settle only for only one outcome. If I compared a pair of jeans to a roast chicken, would you look at me funny? The principle is exactly the same, I promise. Both have that casual comfortable ‘every day’ appeal, but can easily be dressed up or down to suit the occasion, whether its with heels or herbs. They never go out of style, but come in a multitude of different cuts and colours to suit all tastes. Let me explain…

On one side there are chicken nuggets, home made of course. Lightly crumbed, they are the perfect finger food for nibbling while watching the footy, at a picnic, or a kids’ birthday party. It is effortlessly and undeniably casual, but still appropriate and successful, like your favourite pair of boot cut jeans and a cute t-shirt.

On the other end of the poultry spectrum, you have a succulent roast chicken, seasoned with fresh herbs, sea salt and cracked black pepper. Simple yet impressive, with the right accessories it is understated classy, definitely not pretentious, and doesn’t look like you tried too hard. Just like a pair of slimline jeans, heels and pretty blouse.

I recently discovered that cooking chicken maryland pieces is much quicker and easier than a whole chicken, and means there are less arguments over who gets which piece. I also think they look quite classy on the plate and allow a more uniform look. Or, scrap the dinner table altogether and pack a picnic lunch with fresh bread rolls and a roast potato salad. Lemon, garlic and thyme is a really great flavour combination here, but of course there is an endless list of others that would be equally delicious – use your imagination!

Lemon, Garlic and Thyme Roast Chicken
Inspired by Australian Gourmet Traveller
Serves 6

• 6 large chicken Maryland pieces
• ½ cup olive oil
• ¼ cup lemon juice
• 4-6 cloves garlic, peeled and crushed
• 2 tablespoons fresh thyme leaves, chopped
• 2 lemons, cut into thin slices
• sea salt and cracked black pepper

1. Preheat the oven to very hot, between 200-220°C (390-420°F)
2. With a sharp pair of scissors or a knife, trim off all the yucky gangly bits of the Maryland pieces – i.e: excess fat and skin
3. In a small bowl, mix the olive oil, lemon juice, crushed garlic and thyme.
4. Cut a piece of baking paper the size of your baking dish and place on the bottom. Scatter the sliced lemon around the dish.
5. With your hands or a small basting brush, cover the chicken with the oil mixture all over and place the pieces over the sliced lemon.
6. Season with salt and pepper and place in the oven for 25-30 minutes.
7. Turn the oven temperature down to about 180°C (350°F) for a further 10-15 minutes. The chicken is cooked when the leg joint moves freely and the skin is golden brown.

3 comments:

SteamyKitchen said...

Beautiful supper....inspiring me to have roast chicken for supper tonight

Lisa said...

and you're so glam you'll probably wear heels while you're cooking it ;)

Britany said...

Good for people to know.

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