Antipasti Starter
Arrange a selection of the following in small bowls/cheese board:
Decent Olives, Sliced Cured Meats (Prosciutto etc), Semi-Dried Tomatoes (NOT Sun Dried), Chunks of Parmesan Cheese, Peppadew (pickled peppers - jar) stuffed with Cream Cheese, Caper berries (NOT Capers); Marinated Roasted Peppers, Marinated Artichokes, Breadsticks.
Serve while the Chicken roasts with a glass of Wine.
Rosemary & Lemon Roast Chicken
20g rosemary
3 tbsp butter
1 garlic clove, crushed
1 lemon, zested and then halved
½ small red chilli, deseeded and chopped
Good Quality Corn Fed/Organic Chicken
Preheat Oven as stated on Chicken packaging. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
Place the chicken on a wire rack in a roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken at time and temperature as stated on packaging (until the juices run clear), then remove from the oven and let it rest for 10 minutes before carving. Serve it on a board with crusty bread (or grilled Sourdough), Quick Italian Salad and a bowl of the roasting juices. (Can also serve the Salsa Verde with the chicken for extra Piquancy).
Preheat Oven as stated on Chicken packaging. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
Place the chicken on a wire rack in a roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken at time and temperature as stated on packaging (until the juices run clear), then remove from the oven and let it rest for 10 minutes before carving. Serve it on a board with crusty bread (or grilled Sourdough), Quick Italian Salad and a bowl of the roasting juices. (Can also serve the Salsa Verde with the chicken for extra Piquancy).
Quick Italian salad
Toss a couple of large handfuls crisp salad leaves with a few Peppadew peppers from a jar and some sliced black olives. Top with a few tbsp toasted pine nuts and dress with olive oil and red wine vinegar.
Toss a couple of large handfuls crisp salad leaves with a few Peppadew peppers from a jar and some sliced black olives. Top with a few tbsp toasted pine nuts and dress with olive oil and red wine vinegar.
Speedy Salsa Verde
Chop a handful of flat-leaf parsley. Mix with 1 tbsp capers, 1 finely sliced shallot, 1 tbsp balsamic vinegar and 2 tbsp extra virgin olive oil, plus a little seasoning. 