This week, I am using this recipe from Yotam Ottolenghi cos the pic of the dish really makes me drool. I love the way the marinates, potatoes, carrots and Chix looks after roasting theme over stove. Simply delish.
The chef uses Bay Leaves & Tarragon & Chervil to marinate the dish, but I couldn't find fresh Bay Leaves & Chervil so I substitute with Fresh Tarragon & Italian Herbs instead. I added a little lemon juice as usual to my Chix to make it less oily and appetizing. I omit mustard as the kids don't really like the taste of it.
The end result yields a very yummy & fragrant Chix, and goes well with the butter croissant (tomato & hard-boiled egg with mayo dressing n cheese) that I got from Cold Storage. Try it, very easy to prepare and hassle-free meal when you want to be lazy yet serve a sumptuous dinner. I believe it can replaced the turkey tt we have for Thanksgiving.
Creamy Chix w/Apples, Carrots & Potatoes (recipe from guardian.co.uk)
***i halve recipe for 1/2 chix***