The Art of Winter Warming Roast: A Year-Round Delight

As I stand in front of my stove, ready to begin cooking, I am reminded of why winter warming roast is one of my favorite dishes. There's something special about coming together with loved ones over a delicious meal that warms the heart and soul. And today, I'm excited to share with you how to make this wonderful dish, which can be enjoyed all year round.

To start, we need some roasted vegetables. A chicken can't sit on top of these veggies, so let's begin by peeling them. I'm using carrots, celeriac, and onions - the perfect combination for a flavorful base. Next, we'll cut the carrots into batons, quartering them to create a nice presentation. The celeriac will be packed in its skin, while the onions are peeled and chopped into chunky pieces. We're doing this because it's an all-in-one roasting dish - by placing the veggies underneath the chicken, they prevent it from sticking and burning.

Now that our veggies are prepared, let's move on to the main event: the chicken itself. I'm using big, plump chicken legs with drumsticks and thighs. These may not be as popular in some countries, but I prefer them because of their affordability and delicious flavor. Before we can put the chicken in the oven, we need to prepare it for roasting. We'll rub our hands over the chicken, just enough to coat it evenly, making sure not to massage too much into the meat.

The next step is to season the veggies with salt, pepper, and a generous amount of oil. This creates the base that allows us to roast the chicken on top. While we're waiting for the oven to preheat, let's prepare another essential component: our bread sauce. We'll need some stale bread to make this, which can be used up in no time. I'm also using milk and a pinch of ground nutmeg, as well as bay leaves for added depth.

With everything ready, we can now place the chicken on top of the veggies and into the oven at 180 degrees Celsius for 45 minutes. While it's roasting, we'll prepare our potatoes by peeling and quartering them in cold water. Once they're cooked, we'll mash them with butter and a wee bit of cranberry sauce to give them that celebratory flavor reminiscent of Christmas turkey.

As the chicken finishes cooking, we can finally bring everything together. We'll scoop out the onion from our milk and let it infuse all its flavors into the dish. Meanwhile, our bread has thickened perfectly in that delicious milk mixture. Now, let's drain our potatoes and mash them with a wee bit of cranberry sauce for added sweetness.

Finally, we can present our summer roast, complete with crispy skin on top and an assortment of roasted vegetables underneath. Our chicken is succulent, thanks to the combination of lemon zest, dried thyme, and pine oil used in the roasting process. With every bite, I know that this dish will bring warmth and joy to all who gather around the table.

"WEBVTTKind: captionsLanguage: ennow I am an absolute sucker for winter warming roast and this lemon and thyme chicken is one that you can enjoy all year round so to start with we're going to do some roasted vegetables not a chicken can sit on top of so if you can start with the carrot so if you can just peel them yeah and then cut meats baton so just quarter length wine and a cross and I'm gonna pack up our celeriac and this is kind of an all-in-one roasting dish but it does mean that by putting these underneath it stop the chicken from sticking and burning and they can go into a big pan roasting dish so we'll just put those in there only do the same with onions just peel and literally just caught it and they're going in really chunky like that now it's going in as well do do some salt pepper all of those and a good clod of oil and that forms the base that we can roast our chicken on so the chicken itself big chicken legs okay so these have got drumstick and thigh Phil attack eyes and other flies some the thighs on though you know big portion of chicken but dead cheek okay this has been a lot of people don't want interested in or in this country because I prefer the bread so you can pick up chicken eggs really really cheaply okay so if we can just arrange those in on top of our veg and then for the lemon and thyme part so if you can take our lemon and just zest it into there a little bit of dried thyme by all means use fresh if you want but I think for this the dry that's just fine bit of oil in there awesome so our lemon and pine oil goes over these chicken breasts now if you just rub your hands all over the size just mind if I don't massage that in or since that's all in there a few dude grease these can go into a hot oven so that's 180 degrees Celsius for 45 minutes to roast up and meanwhile we can do or go a bit to go with it so I've got some potatoes and just peeled and quartered and cold salted water we'll bring those up to the board that's come on mash and start the show to use the stale bread with our bread sauce so this doesn't need too thick gravy or anything like that you're gonna love it you're gonna love it I am indeed all we need is a quite a milk into a pan we're gonna stuff an onion so just peel it whole okay and then we're gonna study it without close so just now you see those floating it's a whole new term for me and just poke them in but literally you just can stud into the onion that means later on it'll infuse all the flavour you can pull it out and you don't end up biting on them or losing in there so four or five of those I'm also going to put in some bay leaves so dried bay leaves or fresh if you can get hold them into our milk and only pinch of ground nutmeg I can go in there as well plenty of salt and pepper lock that in there beautiful bring that up to a very gentle simmer so all those flavors infuse and then once that's infused once I'll mash is nearly done and our chicken roasted we can bring the whole dish together and that is a simple summer roast so now that our milk has had time to infuse we can scoop out that onion I don't really have a purpose for it anymore it's already served its purpose by giving all that flavour to the meal okay and then Barry if you can put all of our bread crumbs into there so this is a great way of using up stale bread and makes kind of sauce thickens the sauce perfect to serve with poultry meanwhile I'll drain our potatoes and they're going to go back into that really hot dry pan to mash for manual labor yeah you can mash our potatoes weird little knob of butter kind of celebratory flavor think of cranberry sauce often associated with Christmas and turkey yeah we're gonna put some of it into our mash okay so you've got like a cranberry match you've got all the same flavors that you love at Christmas like a festive roast but a lighter version - pink mash well we won't go completely pick up but please sweetness from that cranberry count badge we put in is your black pepper as well now our bread has kind of small and and thickened in that sauce that's the perfect kind of consistency you're looking for okay so I'll put that down there and I'll get our roasted chicken out of the oven we go but straight to the table we got all of our roasted veg underneath the chicken on top complete with crispy skin our cranberry mash and bread sauce it's our summer roast sorted meat and two veg or several in this case it's so much more succulent what would benow I am an absolute sucker for winter warming roast and this lemon and thyme chicken is one that you can enjoy all year round so to start with we're going to do some roasted vegetables not a chicken can sit on top of so if you can start with the carrot so if you can just peel them yeah and then cut meats baton so just quarter length wine and a cross and I'm gonna pack up our celeriac and this is kind of an all-in-one roasting dish but it does mean that by putting these underneath it stop the chicken from sticking and burning and they can go into a big pan roasting dish so we'll just put those in there only do the same with onions just peel and literally just caught it and they're going in really chunky like that now it's going in as well do do some salt pepper all of those and a good clod of oil and that forms the base that we can roast our chicken on so the chicken itself big chicken legs okay so these have got drumstick and thigh Phil attack eyes and other flies some the thighs on though you know big portion of chicken but dead cheek okay this has been a lot of people don't want interested in or in this country because I prefer the bread so you can pick up chicken eggs really really cheaply okay so if we can just arrange those in on top of our veg and then for the lemon and thyme part so if you can take our lemon and just zest it into there a little bit of dried thyme by all means use fresh if you want but I think for this the dry that's just fine bit of oil in there awesome so our lemon and pine oil goes over these chicken breasts now if you just rub your hands all over the size just mind if I don't massage that in or since that's all in there a few dude grease these can go into a hot oven so that's 180 degrees Celsius for 45 minutes to roast up and meanwhile we can do or go a bit to go with it so I've got some potatoes and just peeled and quartered and cold salted water we'll bring those up to the board that's come on mash and start the show to use the stale bread with our bread sauce so this doesn't need too thick gravy or anything like that you're gonna love it you're gonna love it I am indeed all we need is a quite a milk into a pan we're gonna stuff an onion so just peel it whole okay and then we're gonna study it without close so just now you see those floating it's a whole new term for me and just poke them in but literally you just can stud into the onion that means later on it'll infuse all the flavour you can pull it out and you don't end up biting on them or losing in there so four or five of those I'm also going to put in some bay leaves so dried bay leaves or fresh if you can get hold them into our milk and only pinch of ground nutmeg I can go in there as well plenty of salt and pepper lock that in there beautiful bring that up to a very gentle simmer so all those flavors infuse and then once that's infused once I'll mash is nearly done and our chicken roasted we can bring the whole dish together and that is a simple summer roast so now that our milk has had time to infuse we can scoop out that onion I don't really have a purpose for it anymore it's already served its purpose by giving all that flavour to the meal okay and then Barry if you can put all of our bread crumbs into there so this is a great way of using up stale bread and makes kind of sauce thickens the sauce perfect to serve with poultry meanwhile I'll drain our potatoes and they're going to go back into that really hot dry pan to mash for manual labor yeah you can mash our potatoes weird little knob of butter kind of celebratory flavor think of cranberry sauce often associated with Christmas and turkey yeah we're gonna put some of it into our mash okay so you've got like a cranberry match you've got all the same flavors that you love at Christmas like a festive roast but a lighter version - pink mash well we won't go completely pick up but please sweetness from that cranberry count badge we put in is your black pepper as well now our bread has kind of small and and thickened in that sauce that's the perfect kind of consistency you're looking for okay so I'll put that down there and I'll get our roasted chicken out of the oven we go but straight to the table we got all of our roasted veg underneath the chicken on top complete with crispy skin our cranberry mash and bread sauce it's our summer roast sorted meat and two veg or several in this case it's so much more succulent what would be\n"