Christmas Day Roast Dinner

I apologies in advance that you're not going to get my usual ingredients, instructions and step by step photos for this post - quite frankly there was just so much going on in my little kitchen today that I would of probably ended up putting my camera down somewhere and roasting it with the potatoes!!!  So instead it's going to be a very short post just letting you know what we had (because honestly I was very proud of myself this year - my roast potatoes and yorkshire puddings especially came out just about 'perfect' and I promise that one day soon I will cook them again to let you know what perfection tastes like :o)

Our bellies were full of:
roast turkey
'perfect' roast potatoes
maple roasted parsnips and baby carrots
brussel sprouts in butter sauce
sage and onion bread stuffing
HUGE 'perfect' yorkshire puddings (best I've ever made!)
and of course.......turkey gravy

After the delicious breakfast that we'd had of eggs benedict my original plan to have a lunch-time Christmas meal was delayed (still too full of buttery hollandaise sauce) so we ended up having it at about 4 pm - luckily it was just Dean and I so we could have it whenever we wanted it :o)

I told you my yorkshire's were HUGE - take my word for it, underneath that behemoth in the middle of the plate there is turkey, parsnips and carrots too :o)

x  MERRY CHRISTMAS TO YOU ALL  x

One Pan Roast Chicken and Vegetables

Yay, we finally have a stocked fridge and pantry again - and it only took us three weeks to get to the grocery store!!

Of course, after that heinous expedition (believe it or not, I don't particularly like grocery shopping :), the last thing I wanted to do was cook some elaborate dinner even if we did have some awesome ingredients to choose from.  So out came the deep dish roasting pan for a simple chicken and vegetable roast.  It all goes in together, gets roasted to perfection and tastes divine.

Roast Chicken and Vegetables
2 servings

2 chicken portions (whatever you prefer works, we had a couple of full leg portions)
2 medium russet potatoes
1-2 carrots (depending on size)
1 red onion
1 red pepper
4 garlic cloves
1 Tsp olive oil
1/2 tsp chicken seasoning
pinch salt & pepper

• preheat oven to 425 F.
• cut the potatoes, carrots, onion and pepper into 1 inch size pieces.
• chop one of the garlic cloves into slices but leave the other three whole (in their skins is okay).
• place the chicken into a large deep roasting pan surrounded by all the vegetables.  Pour the olive oil over everything and stir until everything is coated evenly.
• sprinkle salt and pepper over everything, and the chicken seasoning over the chicken.
• bake for 45 minutes, turning the vegetables halfway through cooking.
• serve with a little gravy if desired.

simple ingredients = good food

cut all the vegetables to uniform bite size pieces.

don't crowd the pan too much, otherwise the vegetables won't get crispy.

looks delicious!!

a little homestyle gravy finished it quite nicely :o)