Sunday’s Pan Roast Chicken

Whenever I feel like dragging myself to cook on a Sunday, I always end up with a roast. This recipe is easy, simple and amazing. From Manu Feildel, no less.

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1 tbsp olive oil
10 chicken drumsticks or thighs (bone in)
1/4 cup plain flour
1 large red capsicum, thickly chopped
1 large yellow capsicum, thickly chopped
4 garlic cloves in the skin
2 red onions, thickly chopped
2 large potatoes, peeled, 2 cm diced
3 sprigs rosemary
500 ml (2 cups) chicken stock

1. Preheat oven to 200ᵒC.
2. Heat oil in a large roasting pan on the stove top.
3. Dust chicken in flour and brown in roasting pan with the capsicum, whole garlic cloves and red onions for 5 to 10 minutes or until caramelized and then sprinkle remaining flour over chicken.
4. Remove pan from the stove, season with salt and pepper. Add potatoes, rosemary sprigs and chicken stock to roasting pan, roast in the oven for 35 minutes.
5. Serve the chicken and vegetables straight from the pan, stir the pan juices to combine them and then spoon over the chicken & vegetables.

Of course, Sunday wouldn’t be complete without a treat. So I made Elmer’s favorite Tiramisu.

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Happy Three Kings!