I have to thank my Marvellous Mother In Law for introducing me to The Roasting Tin cookbook by Rukmini Iyer. Simple ideas are so often the best and this is one of them. Just pop ingredients into a roasting tin and bung it in the oven. We’ve probably all done a recipe like this in our time, but what I love about The Roasting Tin is that it is jam packed with brilliant ideas on this theme – both savoury and sweet. MMIL also likes the idea that you can scale the recipes down if you are cooking for one or two. Equally easy, as I found out at the weekend when entertaining family, is that you can scale up too.
Most recently, I made Roast Chicken, Squash & Red Onion With Lemon and Rosemary. I have a particular fondness for roasted lemons – sadly Husband does not, but hey, he can leave them on the side of his plate! The chicken skin was ab fab – crispy and sweet from the honey glaze.
Will definitely be making this one again. It’s like Sunday lunch but much easier!
Roast Chicken, Squash & Red Onion With Lemon and Rosemary
Ingredients serves 2
500g free range chicken thighs/drumsticks, skin on
300g squash (I used butternut)
Red onion, cut into eighths
Lemon, cut into eighths
6 cloves of garlic
4 – 5 springs fresh rosemary
2 – 3 tbsn runny honey
Sea salt and freshly ground pepper
How to prepare
Preheat your oven to 180 degrees C fan/200 degrees C / gas 6. Place the chicken, squash, red onion, lemon, garlic and rosemary in a large roasting tin. Splash over a generous amount of olive oil, drizzle over the honey, then season generously.
Mix the ingredients together with a large spoon (or your hands) so that everything is evenly coated in the oil and honey, then place into the oven for 1 hour until the skin is crispy and golden brown. Serve immediately.
Another quick one pot dish – Gado Gado
Fancy a copy for your kitchen?