Sunday’s are usually our family day. In the last few weeks, Sam’s been working every Sunday, so having a full weekend together is almost a rarity at the moment. Last weekend, it was lovely to spend the weekend together all three of us. Figuring out what to eat on a Sunday though usually is decided at least a week in advance, I know I know, I’m one of those people. But my meal planner wasn’t in existence this weekend as our original plans of going to London involved staying at Sam’s brothers and not staying at home in Ramsgate.
But it didn’t matter. I had a chicken joint in the freezer and there’s so much you can do with a chicken joint. I mean it’s Sunday so usually the thing with Sunday’s is you make a roast. So,e people are hellbent that Sunday’s should be roast day. I mean, I mostly agree with that, it should be a law of some kind, but I just couldn’t be arsed to make one. It’s not just the cooking it’s the clearing up too, it’s just a bit of a faff. Don’t hate me, but it’s true, that is, if you’ve ever cooked one before.
To recall a wise proverb: ‘A Sunday well spent brings a week of content.’ Which it does, if spent properly. So this particular Sunday had a roast in it, just not with all the trimmings kind.
We decided that we’d have a roast chicken but would have coleslaw, beetroot salad, part baked rolls, corn on the cob and leftovers so that what needed to be used was, and what was leftover from the chicken was made into sandwiches or soup during the week. You can’t go wrong with soup in the winter. But then, thinking of that, I have loads of soup in the freezer.
Anyway, this roast chicken uses one of my favourite ingredients – garlic. I love garlic. It’s like the holy trinity of most of the dishes I cook. My cooking experience is far better with its presence. It just makes everything taste better. It compliments everything. I am a vampires worst nightmare, but it’s great that I use it because I love it, Sam loves it and so does Emily. A bonus really, or I’d be really lost.
Making my own garlic butter is a pretty normal thing here. I often make my own garlic butter and coat bread and bake in the oven to make homemade versions of the infamous garlic bread at mealtimes. Often I prefer the homemade version because it tastes better and almost always is cheaper.
So this garlic butter chicken uses the same recipe that I use for my homemade garlic bread but on a chicken joint and it makes a good roast chicken. Omg, so good. If you had to calorie count, I do think slimming world would hate the calories in this because, erm, butter, but for this dish, I don’t really give a shit.
Preparation: 10 minutes
Cooking: 1 hour & 20 minutes
- 1 chicken joint
- 2 heaped tbsp butter
- 2 tsp dried parsley
- 2 tsp garlic granules or 1 minced bulb of garlic
Heat oven to 190C/fan 170C/gas mark 5.
Add the butter, parsley and garlic to a bowl and heat in the microwave for 5 seconds. Stir and baste the chicken joint with it. It’s a little messy, but get the butter under the skin, all over the chicken joint, around the legs and inside.
Place in the middle of the pre-heated oven, for 1 hour & 20 minutes. Longer if the juices aren’t running clear.
Serve hot or cold