A Lemony Twist on Winter Pot Supper

This roast chicken dinner features some traditional fall flavours (like red potatoes and cabbage), with a twist.

First, we zested a lemon and grated some ginger. We mixed this with coriander, the juice of the lemon, and about a teaspoon (5ml) of olive oil. This was rubbed under the skin of the chicken. Then to the pot, we added some quartered red potatoes, and wedges of cabbage. We rubbed the cabbage with a little sesame oil.

We roasted it without a lid until it was nearly done, then added some water, popped on the lid, and put it back in the oven for about 10 minutes to get the chicken up to temperature. When the chicken was done, we tented it to rest and returned the remainder of the dish to the oven (now turned off) to keep warm.

Putting the lemon under the skin gave the chicken a strong, lemony flavour that might have been diluted if we’d rubbed it on the outside. The sesame added a nice touch to the sauce. Best of all, only one pot to clean!

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