The reason for the delay in my roasting endeavours is simply because I am lucky enough to be married to the roasting king. Many (many, many) years ago, and long before I was particularly interested in cooking, Trev made a lamb roast which was so absolutely spectacular I decided to assign all roasting duties to him from that day on.
Not any more.
With no offence to Trev intended, this was quite simply one of the best roast chickens I have ever eaten. The chicken was rubbed all over with lemon (inside and out) and then stuffed with lemon, garlic, butter and rosemary. The vegetables were tossed in oil and rosemary and then the same oil was massaged into the chicken. The bird was baked first on one side, then the other, and last of all breast side up which ensured the bird was beautifully browned all over.
The end result was simply stunning. The meat was permeated with the flavour of the smashed garlic and lemon and was so tender it was falling off the bone as I carved. The sauce (made from pan juices and a good splash of Sauvignon blanc) was deeply flavoured and heavenly. The vegetables (fennel, beetroot, carrot, potatoes, pumpkin) were made even lovelier with the sauce drizzled over the top.
As I took away the serving platter, Jules actually chased me with a carrot, desperate to have one last dip. I am sure the roasting king will never actually hang up his crown, but I will no doubt be muscling in on his territory in future.