I do enjoy roast chicken, but sometimes I don’t have the time to roast a whole chicken.
When time is against me I will roast legs and thighs, which can be done in under half the time.
I do like to roast my chicken with “stuff”, usually onions, mushrooms, tomatoes and other things I can find in the fridge.
Why legs and thighs?
Well I find that the meat on these cuts of chicken are full of flavour compared to chicken breast.
After the chicken is cooked, I usually remove the chicken from the roasting pan, let it sit for a while. In the meantime I add cubes of bread to the roasting pan. These soak up the juices and crisp up, a great accompaniment to the chicken.
Alongside my roast chicken we had roast potatoes and steamed green vegetables.
The courgette was home grown and tasted great.
