Sunday Roast

I love English tradition of Sunday roast, especially during winter months. There is nothing better than sitting in a cosy pub, in front of a fireplace, and having pint after a delicious roasted meal. But this Sunday was different as we had our roast 'home made' and not with pint but with lovely Italian wine.

Chicken:
-whole chicken
- one lemon
- fresh rosemary and thyme
- some garlic
- butter
-salt and pepper

Trim any excess of fat. Season chicken inside, and also stick into it's bum few garlic bulbs, one lemon (quartet) and fresh herbs. Blend melted butter with herbs, seasoning and more garlic and pour this mixture all over the chicken. Put it on a big baking tray and cover with silver foil. Bake in 220C oven for at least an 1 h and 20 minutes. After first 30 minutes remove foil so that the skin can get brown and crispy.

Roasted potatoes:
- big baking potatoes, peeled and diced
- sea salt
- goose fat

Place some goose fat in the roasting tin and put into oven to make the fat pipping hot.
Boil potatoes for 2 minutes, drain and shake to make them a bit fluffy. Add a bit of plain flour and shake well.
Transfer the potatoes into the hot fat (be careful!). Bake 15 minutes than turn the potatoes and bake for 15 minutes more, until they are nice and brown.

Greens:
- kale
- butter
- sea salt

Well, what can I say? Just boil kale with salt and a knob of butter until soft. Drain, sprinkle with more salt and serve.

Chicken was very fragrant and soft, but with crispy skin. Goose fat turned potatoes into the best-thing-you-can-imagine, and kale was nice and healthy addition...My first Sunday roast was a big success.