Roasted Chicken with Herbs and Root Vegetables:
Ingredients
- 1 whole chicken
- 1 lemon (quartered)
- Fresh herbs (rosemary, thyme)
- 4-6 medium-sized carrots
- 2 parsnips
- 4-6 medium-sized potatoes
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200°C.
- Place a whole chicken on a baking tray lined with baking paper.
- Pat dry the chicken, then rub the quartered lemon over the whole chicken, squeezing out the lemon juices as you go along. For an extra juicy chicken, pop the remaining lemon halves in the cavity of the chicken. Tie up the chicken legs with cooking twine, to keep them in place.
- Season the chicken with salt, pepper, and a generous amount of fresh herbs like rosemary and thyme.
- Surround the chicken with 4-6 medium-sized carrots, 2 parsnips, and 4-6 medium-sized potatoes, all cut into chunks.
- Drizzle everything with olive oil and sprinkle with salt and pepper.
- Roast in the preheated oven for about 1 hour and 15 minutes or until the chicken is cooked through and the vegetables are tender and golden.
- Remove the chicken from the oven and let it rest for a few minutes before carving.
- Serve the roasted chicken and vegetables together, and squeeze any remaining roasted lemon halves over the chicken for an extra burst of flavor and juiciness.
Butternut Pumpkin Risotto:
Ingredients
- small butternut pumpkin, diced into bite sized pieces
- 1 onion, finely chopped
- Olive oil
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh thyme leaves, stripped from a few sprigs
- Salt and pepper
Method
- Heat a large saucepan over medium heat and add a drizzle of olive oil.
- Add 1 small diced butternut pumpkin and 1 finely chopped onion to the pan and cook until the pumpkin is tender and the onion is translucent.
- Add 2 cups of Arborio rice to the pan and stir for a minute to coat the grains with the oil and vegetables.
- Gradually add 4 cups of vegetable broth, one ladleful at a time, stirring frequently until each ladleful is absorbed before adding the next. Continue this process until the rice is cooked and creamy.
- Stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter until melted and well combined.
- Strip the leaves from a few sprigs of fresh thyme and add them to the risotto, reserving some for garnish.
- Season with salt and pepper to taste.
- The risotto should be ready in about 20-25 minutes.
Grilled Salmon with Lemon Butter Sauce:
Ingredients
- 4 salmon fillets
- 1/4 cup butter
- Juice of 1 lemon
- 2 garlic cloves, minced
- Fresh dill or parsley, chopped
- Salt and pepper
Method
- Preheat a grill or stovetop pan to medium-high heat.
- Season 4 salmon fillets with salt and pepper.
- In a small saucepan, melt 1/4 cup of butter over low heat.
- Add the juice of 1 lemon, 2 minced garlic cloves, and a handful of chopped fresh dill or parsley.
- Stir until well combined.
- Grill the salmon fillets for about 4-5 minutes on each side or until cooked to your liking.
- Drizzle the lemon butter sauce over the grilled salmon and serve immediately.
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