I wanted to be festive the night before the Thanksgiving Holiday in these here United States, so……as I never get to cook a turkey (that job being my mother-in-law’s), I cooked a roast chicken in a celebratory style!
It tasted like a mini-feast on a plate. The ginger-y, olive-y broth added to the succulence of the chicken, and, the crunch of the simple salad was the perfect accompaniment.
I also made rice for those who wanted more girth, and managed to satisfy everyone.
It was a beautiful family night and I was so thankful for food, and the power it has to bring people together.
For the Roast Chicken ;You will need: 1 whole chicken, (3lb), 2 onions, cut in half & sliced into very thick 1/2 moons, 2 sprigs fresh rosemary, 2 fresh bay leaves, 1 tbs minced fresh ginger root, 1 tbs fresh lime juice, 1 vegetarian bouillon cube, crumbled, 1 cup pitted green olives, 2 tbs extra-virgin olive oil, 3 cups water, cracked blacked pepper & sea salt to season chicken,
For The Spinach Salad; You will need: 10 oz (approx) baby spinach leaves, washed and dried, 4 tbs extra-virgin olive oil, 1 1/2 tbs good quality balsamic vinegar, 2 tsp honey, cracked black pepper.
Preheat Oven 400*
1 – In a heavy casserole with a lid, add the onions, olives, rosemary, bay leaves, lime juice, crumbled bouillon cube and grated ginger.
2 – Lay the chicken on top and drizzle with the oil and several grinds of black pepper. Put lid on top and place in oven for 1 hour 15 minutes.
3 – Remove lid from pot and continue to cook for another 10 to 15 minutes at which time the skin will have browned. Transfer chicken to a plate to rest (tent with foil) for about 10 minutes. When you carve the bird it will release juice, which you should return to the pan juices.
* If you are cooking rice, time to have ready by the time the chicken comes out of the oven*
For the Salad: Whisk the olive oil, balsamic and honey together. Taste and add more of any or all of the ingredients until it is to your taste. Put leaves into a bowl and dress the salad right before you serve.
Divide the dish between four plates, making sure to give everyone lots of pan juices with onions and olives.