Roast chicken and spuds given a Provençal twist with a punchy, olive-and-garlic butter and lemon stuffing
We recently drove to Cornwall, stopping off at a friend’s house overnight to break up the journey. With piles of people to feed, she roasted a couple of chickens and filled the table with a colourful and mouthwatering selection of salads and sauces. It is hard to overstate the pleasure I felt breathing in that warm, familiar smell as the chickens emerged fragrant from the oven. This gutsy, olive-studded garlic butter gives mine a Provençal feel – a corner of the world I have missed. It makes the most delicious stock, too.
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