Autumn does have its good points; one of which is roasting just about anything that is still hanging-on at Haddock's.
Yesterday's dinner was a case in point. I roasted half a chicken; we're only two, and the other half went to the freezer. The Chicken itself was rubbed with a mixture of spices, and alongside it were some chunks of Butternut, a couple of Aubergines, a few long Peppers, a few Chestnuts, and plenty of garlic. The whole lot was drizzled with Olive Oil, and sprinkled with salt and some Herbes de Provence.
Preparation time; 10 mins. Cooking time (wine sipping time); 60 mins. Expertise required; none. Pleasure; inestimable.
It looked so nice just before I popped it in the oven that I took its picture 'uncooked'. It looked even nicer when it came out, but I was too hungry to bother with more photography.
Why do people think that preparing a 'Roast Dinner' is so bloody special; the oven does all the work.