I did like the our roast nights and I know if I admit to something, I'll never hear the end of it from some people out there??? Alright, I'm not keen on gravy. Yes, you heard correctly.....even though Mum and Dad would ALWAYS make the gravy from scratch, I just had mine plain. I do make it at home now, however, I still go without gravy on my own dinner. I'm not really sure why. I have made the effort to taste it but I just prefer it without.
I don't really have a favourite roast meat as I love them all. A standout though, is this roast chicken recipe from Karen Martini's book, "Feasting". The flavours are amazing and so simple to make. Everything goes under the skin of the chicken, creating the wonderful flavours and also makes for a great texture on the outside.
You will need:
2 red onions, thickly sliced
1 tablespoon sea salt, or to taste
4 cloves garlic, sliced
1/2 teaspoon black peppercorns
1 tablespoon olive oil
1/2 bunch flat-leaf parsley, leaves picked and chopped
50g hazelnuts, toasted and coarsely chopped
100g butter, softened
1.6 kg chicken
sea salt and freshly ground black pepper
1 lemon, sliced
Preheat the oven to 200 degrees (fan-forced).. Line a baking dish or cast-iron dish with onion slices ( the dish should be just large enough to hold the chicken).