Can I just say how incredibly hard it is to style meat and fish?! That’s why most of my recipes on Add A Little are vegan – the bright colours of the vegetables are naturally very appetising and pleasing to the eye! But every time I try to style meat or fish, I try real hard to make it look real good but I’m never 100% happy with the shots – if you have any tips it would be greatly appreciated!
But I couldn’t not share this recipe with you guys because this tasted outtathisworld good! I’ve also made a video! (Don’t know if you can tell, but I’m trying to get back into the video vibes!)
Rosemary Roast Chicken gluten free, dairy free
An easy and delicious 1 pan meal (aka. barely any cleaning up!) that’s full of flavour. Perfect with a side of salad for a light meal or with roast potatoes. 1o minute prep and the oven does the magic!
2 chicken legs
1 large carrot, cut into chunks
2 small white onions, sliced
5 or so cloves of garlic, smashed and still in the skin
A few stalks of fresh rosemary
Coarse sea salt
Extra virgin olive oil
Splash of white wine
Preheat your oven to 180ºC.
Put your carrots, onions, garlic and rosemary in a baking tray with a liberal amount of salt and olive oil.
Set aside and rub the chicken with olive oil and salt then place on top of vegetables.
Place uncovered in the oven for 30 minutes until the skin starts to brown and crisp up.
After 30 minutes, cover with tin foil and turn the oven down to 160ºC and leave the chicken in for 30-40 minutes until cooked and tender.
For the last 10 minutes before serving, take off the foil so the skin can get crispy.
Serve with an (optional) sprinkling of coriander and a squeeze of lemon to liven the dish.