That lovely four day weekend time is coming. Four whole days of relaxing and taking time to tick off a few jobs around the house. Keeping that balance of the two plus a little family/friend catch up time needs a little planning but nothing too major and nothing too strict. Fitting in a roast dinner into all that can feel a little daunting but this easy roast dinner can easily make sure that list is ticked off and you get that all important down time.
Making it easy by having no peel roast potatoes, no carve roasting joints and oven trays that are a snitch to clean afterwards. You’ve got this and Easter holidays will be the best of times.
We all know about buying good quality ingredients when cooking, right? But I am guilty as charged when using cheap tatty thin oven trays and all that means is I spend more time cleaning them and hiding them from view. So given the opportunity to try out OXO Good Grips Non-stick Pro Oven range my hand goes up and I’m in.
Not only do they look rather handsome, they cook evenly thanks to their unique micro-textured pattern and two-layer, commercial-grade coating provides the ultimate non-stick food release. Washing up was effortless even after the ultimate test of over baking my chicken pieces with a very sticky glaze. I know, again, guilty as charged.
I also used their Silicone Spoon because, yep you’ve guessed it, mine were those really cheap ones that bend when you stir. OXO Good Grips Spoon doesn’t as it’s sturdy and heat resistant. I think it’s one of those go-to tools you have in your utensil drawer that always gets used. Not a back of drawer type.
And the best bit of this recipe is that if you cook double then you’ve got plenty of chicken for a picnic the next day and if you chop up the potatoes, asparagus and onions and add eggs then you’ve got the makings for the best Spanish omelette for a late night supper.
- Salt and freshly ground black pepper
- 1 tablespoon oil
- 2 teaspoon fresh thyme leaves
- 3 lemons, quartered
- 4 chicken quarters, skin on and bone in
- 4 tablespoon white wine
- Preheat the oven to 200°C.
- Place the chicken in a roasting tray sprinkle with salt and pepper, oil, thyme leaves, juice of a couple of the lemon quarters and massage into the chicken pieces.
- Place in the preheated oven for 20 minutes. Pour over the wine and return to the oven for a further 10 minutes.
- 1kg potatoes, cubed
- 2-3 onions, peeled and quartered
- 1 tablespoon oil
- 1-2 teaspoons thyme leaves
- Salt and pepper
- Place the potatoes and onions in a roasting tin along with the oil and mix together so everything is coated. Sprinkle over the salt, pepper and thyme and mix together again.
- Place in the oven for 20 minutes and lay the asparagus over the top and place back in the oven for a further 10 minutes.
Disclaimer: this is a sponsored post with OXO Good Grips and all thoughts are my own.