Autumn is great time to get the roasting tin back out. Comfort food here we come. If you aren't that confident a cook, then this is the dinner for you! It's perfect to invite friends around, as all the prep is done before hand and hopefully very little can/will go wrong.
When it comes to roasts, all you need is the raw ingredients, seasoning and some butter. And voila you have a great groups meal with hardly any mess or prep! The key is great sides and lots of seasoning.
Group Roast Recipe
Chicken is cheap and tasty - so start there. Place some real butter inside the skin, roughly chop carrots, onion and garlic and throw in around the birds and then season with plenty of salt and pepper. Cook for about 1hr 45 mins at 180/200 - make sure to check the birds throughout. A good test is to cut in to the meat and if the liquid runs clear then the meat is cooked. Leave to rest for about 10 minutes before serving.
In a separate tin, throw in a load of baby potatoes for roasting. Slather in rapeseed oil, salt and thyme.
Now for the veg- use whatever is cheap and in season. We love pumpkin and butternut for sweetness and colour and lots of red onion, and other root veg. Honey is great to drizzle over, along with oil and seasoning.
Most of these will take up to 1hr in the oven. Just keep and eye and stick a fork in them to test for readiness. If needs be, take them out and then when your guests arrived pop back in the over to heat them up just before serving.
For a twist served with a nice bowl of watercress, and a home made
tarragon mayo which is delish with chicken and roasties (see the recipe
in the book). Just replace the oil with a tarragon cider vinegar and
add freshly chopped tarragon to the mix.
PS keep the chicken bones to make a stock out of!