Garlic and Rosemary

Sunday suppers

In our house, Sundays are sacred. A chance to breath and reconnect with your loved ones after a whirlwind week of school runs, meetings and an endless stream of emails. We can’t think of a better way to reconnect than to sit down together and break bread. A chance for real conversation, a chance to laugh together and truly relax. Our Sunday Suppers series is here to help you do just that. Simple but tasty recipes, something for the adults and the children. Kids love to help out in the kitchen, it’s a great way for them to express their creativity and don’t you find that when your doing a relaxed activity together you end up having the best conversations?

This weeks recipes are super easy in that they all cook at the same temperature in the oven, they just have to go in at varying stages. They are all delicious, wholesome classics, a definite staple in our home. If your kids don’t like asparagus you could easily add some carrots or green beans on the side, but when roasted asparagus are so deliciously nutty and sweet, they are worth a try! So what’s on the menu?

Garlic, thyme & rosemary chicken tray bake

Parmentier potatoes

Roasted asparagus

and if you have a Sunday sugar fix coming on try these awesome chocolate chip cookie dough pots from Nigella Lawson.

Garlic lemon & thyme chicken tray bake

Serves 4 – 6
Garlic Lemon & Thyme Roast Chicken
Ingredients

8 free range chicken thighs

salt & pepper

1 bulb of garlic

1 lemon

1 small bunch of thyme

olive oil (Approx 1/4 cup)

Method

1. Preheat the oven to 400 degrees F. Season the chicken thighs with salt & pepper on both sides & lay them on a sheet pan in one layer.

2. Smash open the bulb of garlic and use the flat side of your knife to crush each clove. Sprinkle the garlic evenly across the sheet pan.

3. Zest the lemon taking care not to grate any of the white pith, sprinkle evenly over the chicken. Now slice the lemon into 8th’s and tuck the slices in and around the chicken.

4. Take 2-3 sprigs of thyme and strip off the leaves then scatter them all over the chicken. Tuck any left over sprigs in with the lemon and chicken.

5. Drizzle over the olive oil and give the tray a good shake to make sure everything is coated.

6. Roast in the oven for 50-60 minutes. The skin should be crispy and the meat should easily come away from the bone.

Parmentier potatoes

Serves 4 – 6
Parmentier Potatoes
Ingredients

3 pounds of white potatoes washed and dried

1/4 cup of olive oil

2 tbsp of fresh rosemary

salt & pepper

Method

1. Preheat the oven to 400 degrees F. Chop the potatoes into 1.5 cm cubes.

2. In a large bowl, combine the olive oil, rosemary, and a generous pinch each of salt and pepper.

3. Tip the potatoes into the bowl and toss in the olive oil mixture until completely coated.

4. Transfer the potatoes to a non stick baking sheet and spread out so they are in one even layer.

5. Roast in the oven for around 30 minutes or until golden brown. Make sure to shake the tray half way through to ensure the potatoes don’t stick.

Roasted asparagus

Serves 4 – 6
Roasted Asparagus
Ingredients

1.5 pounds of asparagus

2 Tbsp olive oil

salt & pepper

Half a lemon

Method

1. Preheat the oven to 400 degrees F. Snap the tough ends off of the asparagus and place on a baking sheet in one layer.

2. Drizzle the asparagus with the olive oil and toss to make sure they are all coated.

3. Sprinkle liberally with salt and pepper.

4. Roast in the oven for 15 minutes until just tender but still with a little bite. Finish with a squeeze of fresh lemon juice.

I’m not going to lie, I am getting a little bit hungry putting this post together! I like to serve up this dinner with some dijon mayonnaise or aioli for dunking the potatoes and chicken in.

We hope the thought of a delicious sacred Sunday keeps you going until the end of the week. Give these recipes a go and share your pics on Instagram with #hellositter.

Sunday Suppers Menu
No Comments

Sorry, the comment form is closed at this time.