Roast chicken with smoked salt and garlic, white wine sauce and butternut squash with feta and pine nuts

Last week we had the Sunday roast on the Saturday, which worked really well actually. I served it with a creamy sauce instead of gravy to make it worthy of a Saturday night supper, and it worked!

I also tried some smoked salt I bought a while ago from Halen Môn. I have been dying to try it and thought chicken was the perfect place to start. To make it adhere better to the chicken I crushed the salt flakes in my pestle and mortar first.

Apart from the smoked salt I only used butter, garlic and white pepper to season the chicken. It tasted lovely and came out very moist, but if you want a more distinct smoked taste you need to add more salt.

I also put some potato chunks and red onion in the roasting tray with the chicken so they could soak up the meat juices and taste all lovely. Roasted butternut squash with feta cheese and pine nuts as well as green beans was the perfect addition.

And then the sauce. It was a creamy concoction with white wine and a dash of balsamic vinegar and it was excellent with chicken. I will definitely make it again. Soon even.

Roast chicken with smoked salt and garlic, serves 4

1 medium chicken

3 tbsp butter

3 tsp smoked salt, crushed

white pepper

3 jacket potato sized potatoes, peeled and cut into chunks

1/2 red onion, cut into wedges

Rinse the chicken and trim it if needed. Make a cut in the skin above each breasts. Stick your finger into the whole and create a pocket between the skin and the meat. Make two slashes on each thigh with a knife. Mix the butter with garlic and fill the breast pockets with this mixture. Smear it onto the thighs and rub what is left onto the whole chicken. Season with smoked salt and white pepper all around the bird. Place in a roasting tray with the potatoes and onions. Roast for 45-60 minutes in 200C or until the chicken is cooked through (clear meat juices by the thigh joint) and the potatoes are done. Leave to rest for 10 mins covered in foil before serving. Sprinkle on some more smoked salt when carved.

Roasted butternut squash with feta and pine nuts, serves 4

1/2 butternut squash

3 tbsp crumbled feta

1 tbsp pine nuts, toasted if you prefer

Remove the pips and cut off the ends of the squash. Cut into chunks and place in a small roasting tray. Sprinkle with feta and pine nuts, salt and pepper. Roast in 200C for 20-25 mins.

White wine sauce with chicken, serves 2

100 ml white wine

2 tsp balsamic vinegar

1 tsp concentrated chicken stock

100 ml cream

1 tsl mild chilisås

salt and pepper

Pour all the ingredients into a sauce pan. Bring to the boil and heat up. Adjust the stock and seasoning.

Roast chicken with lemon and za’atar with potato salad

Loving the weather right now! Here in London it has been around 20C for a while now, and the sun is shining every day, although battling the clouds from time to time. And this weather just calls for lighter food, don’t you think? On Sunday I did a different take on the Sunday roast with a whole roast chicken, flavoured with za’atar, sumac and lemon served with a classic French potato salad and a side salad. Easy peasy and sooo good! Try this at home, folks.

Roast chicken with lemon and za’atar with potato salad, serves 2

1 medium chicken

30 g softened butter

1 tbsp za’atar

1 tsp sumac

1/2 citron

salt, black pepper

400 g new potatoes

150 ml creme fraiche

2 tbsp mayonnaise

2 tsp dijon mustard

salt, white pepper

chives

Heat the oven to 200C. Rinse the chicken and place in a roasting tray. Mix butter with spices and the zest from the lemon. Make a cut i the skin on each breast, and place most of the butter there. Smooth it out underneath the skin so it covers most of the breasts. Brush the bird with the remaining butter. Add some more salt and pepper. Place the lemon in the cavity. Place in oven for about an hour. It is done when the meat juices are clear from the thigh joint. Leave to rest a little before serving.

Boil the potatoes, leave to cool. Dice. Mix creme fraiche, mayonnaise, mustard and seasoning. Add the potatoes. Cut the chives with scissors and add to the salad before serving. Stir to combine.