Sundays are the best day of the week (after Friday). I love that families come together to spend quality time with each other and always delight in enjoying a Sunday roast after which you feel the urge to have to most tremendous sleep.
This recipe is definitely one to try if you’re looking to change it up on a Sunday. My family enjoyed this lot, so much so I’ve made this twice during a week, rustle up some roast potato and you’re on to a winner.
“The Sunday roast is a traditional British and Irish main meal that is traditionally served on Sunday, consisting of roasted meat, roast potato, and accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy. Other names for this meal are Sunday dinner, Sunday lunch, roast dinner, and Sunday joint (joint referring specifically to the joint of meat). The meal is often comparable to a less grand version of a traditional Christmas dinner.” – Wiki
Marinated Roast Chicken with roast Potatoes
• 2tbsp olive oil
• 4 garlic cloves peeled & crushed
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tsp Ras El Hanout
• 1 tsp turmeric
• 1 tsp cajun spice
• ½ tsp ground cinnamon
• 6 chicken breast pieces (skinless, boneless & cleaned)
• 2 red onions
• 2 tbsp flat leaf parsley (washed & finely chopped)
• 2 tbsp pomegranate seeds
• 1 lemon (juice & zest)
• 750g potatoes
• 1 tbsp dried parsley
- In a large bowl, combine the olive oil, lemon juice, lemon zest, cumin, paprika, cajun spice, ras el hanout, garlic, turmeric and cinnamon. Add the chicken to the bowl. Fully coat it in the marinade cover and leave to chill in the fridge for 2 hours or overnight for a even more intense flavour.
- Peel and chop the potatoes in half. Put them into a baking tray, drizzle some olive oil on top and sprinkle on some dried parsley.
- Pre heat the oven to 200deg, once the oven is ready put the potatoes in and roast them for 45 minutes.
- Peel and chop the red onion into thin slices. Remove the chicken from the fridge, add the onions to the bowl and stir thoroughly. Pour the chicken with onions & marinade into an ovenproof tray. Cook this for 35 minutes.
- Once the chicken is cooked, pop it onto a board and leave it to rest.
- Slice up the chicken and put it onto a serving board. Pop the roasted onions on top, add the parsley and pomegranate seeds and you’re ready to serve alongside your roasties.