Sometimes you want the best of a roast dinner with half the effort.
That cosy feeling that only a roast dinner of some description can evoke. Well, that and a roaring fire on a cold rainy day.
This is it. Roast chicken breast with honey & thyme roast carrots & almonds and just to finish it off a black garlic & yoghurt dressing.
It has a big name but trust me, minimal effort.
The chicken I recommend here is on the bone. This is what gives this dish the roast dinner feel and smell that will waft silently through your house tempting you to light the fire and the candles and hope for some inclement weather to keep you housebound for the day.
You will need:
Some lovely carrots, small as possible. About 5/6 per person depending on size.
Chicken breasts on the bone.
Some almonds. About 25g per chicken breast.
1 sprig of fresh thyme
1 tbsp honey
salt & pepper
Heat oven to 180 degrees.
Wash chicken breasts, pat dry and season with salt and pepper. Heat 2 tbsp of olive oil over a medium heat in an oven safe pan (if possible). Place chicken breasts skin side down and fry for 5 to 8 mins or until skin is golden brown and crisp. Turn chicken over and put the pan into the oven to finish cooking the chicken for 10 to 15 mins. (Or remove chicken from pan and place on a pre heated baking tray then place in oven)
Wash carrots and peel (if required). Roughly chop almonds.
Dress carrots and almonds with 1 tbsp honey and 1 tbsp olive oil, salt, pepper and the leaves from 1 sprig of thyme. Stir well to coat evenly and roast in oven for 15 mins.
Once chicken is cooked, remove from oven and allow to rest for 10 mins, covered with foil.
Black Garlic & Yoghurt Dressing
3 cloves of black garlic
4 tbsp of greek yoghurt or similar
1 tbsp olive oil
Juice of 1/2 lemon
salt & pepper to taste
Blitz garlic & 2 tbsp of yoghurt. Stir in remaining yoghurt, lemon juice and olive oil. Season to taste.
Drizzle over carrots and almonds.
Eat in front of the fire, preferably on a Sunday. Mighty Sunday can relax a person like no other.