Posts filed under ‘roasting’

Roast Chicken, Potato and Cherry Tomatoes

What a wonderful dish and the Imp gobbled it down, as did I.

8 chicken thighs, bone removed (this is even better if you have a friendly butcher who will do the work for you!)

10 medium potatoes, scrubbed clean

1-2 punnets cherry tomatoes, or use a mix of interesting looking tomatoes if you get to a decent market

olive oil

bunch of fresh thyme

Boil the potatoes until just soft, drain and push down with your thumb so they crack apart a little. Brown the chicken in a frying pan for a few minutes. Score one end of the tomatoes and boil them for a minute. The skins will easily peel off now. Arrange the chicken, potatoes and tomatoes in a roasting dish. In a mortar and pestle, crush up the fresh thyme, then you can add some olive oil to make a thyme oil infusion kind of thing. Pour this over your roast and put in a medium oven for around 45 minutes or until the chicken is cooked through and the potatoes brown on top.


September 24, 2007 at 2:08 pm Leave a comment

The simple things in the oven

You don’t have to get all fancy when it comes to feeding your little one finger food. Personally I think one of the tastiest treats is your favourite vegetable rubbed in olive oil and left in the oven for a bit. Either cut your veg into chip shapes or manageable chunks, rub with a little oil, sprinkle with herbs if you wish. No salt for the little people, you can add yours later.

Try potato, pumpkin (butternut squash), summer squash, sweet potato, tomatoes (though can get messy), beetroot, parsnip, carrots, even kohlrabi!

You can usually tell when they are cooked, as they start to smell delicious and make your mouth water.

September 18, 2007 at 7:56 am Leave a comment

For lovers of mess …

Roasted Beetroot

We had a few beetroot in the fridge which I wanted for dinner. Rather than invent something completely different for the Imp, I decided he could have some beetroot too. With stain remover on hand for his clothes, I gave him slice … after slice … after slice. He adored it. What a success.

Place whole beetroots in oiled baking pan or tray, rub oil over them with your fingers and cover with foil. Roast for about 1 1/4 hours or until nice and tender. Allow to cool sufficiently before eating. The skin should slip off quite easily once roasted.

August 30, 2007 at 7:32 pm 1 comment

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