I've got the kids running wild, I've got to do a few jobs in the garden, but I do want to get
a lovely lunch on. My kids always love a roast chicken. I'm thinking lentils, spinach. We're going
to go wild mushrooms, I'm going to use tarragon paired up with some whole roasted garlic. Let's get
this party going. It's beyond simple, right. Let's just lube up the chicken with some nice olive oil,
a little swig of vinegar, basic sort of marinade. Hit it up with salt and pepper, a whole bowl
of garlic, the tarragon. We're gonna pick these lovely leaves later, but then the stalk is going
up the jacksie of the chicken. So rub this chicken all over with the seasoning. I've got the oven, it's
at 180 degrees celsius. So there you go in the oven that's it now I'm free for an hour to do some jobs.
The chickens had an hour, just over and that is a beautiful and very familiar sight, right. I'm going
to drain all the juices out of this lovely chicken which is nearly cooked, it's not quite cooked, right.
I want to add beautiful flavor to that. So I'm going to get some gorgeous smoked streaky bacon.
So just lay it over the breast this will go golden and crisp the fat will render and continue to
baste the chicken and in here, look at this all the drippings and our funky little garlic clove here.
All that goodness should come out just like that. That whole bowl of garlic ends up being
a flavor hit. We've got 650 grams of beautiful mixed mushrooms, if you've got shiitakes the
Asian mushrooms, beautiful. Portobellos and then we've got these king oysters here how fabulous
are they? So we'll get those in. We'll hit it up with some seasoning, we're going to roast them
under that chicken for the last 20 minutes. So dress it like a salad, chicken gravy, mushrooms.
Come on! The mushrooms go at the bottom of the oven. We're going to take this chicken that's
nearly cooked and we're going to place it directly onto the bars and that bacon will start to render,
it will baste the chicken, protect the breast and the journey throughout that chicken to get more
flavor. Then rains down on the mushrooms. They're going to be the best mushrooms you've ever had.
Time's up on the chicken, have a little look. Let's just plate this up now. There we go,
absolutely beautiful. All I'm gonna do now is put these incredible mushrooms on a nice platter and
look how lovely they look. Take that chicken as a real centerpiece on those mushrooms, like that
and then take the tarragon and that is what we serve at the dinner table and then we're going
to use the same tray. We'll go in there with some olive oil, a bag or two of lovely spinach.
I'm all in for roast potatoes, always, but to change it up you can buy beautiful green lentils in tins.
You can get them dried. Drain off most of the water.
Bring them to the boil like this. We're going to kiss it with vinegar, season it to your
liking and then at this stage, creme fresh, so delicious. What I like to do is just let
the creme fresh just melt and don't stir it, we're just going to take it over to a platter
and let it naturally ripple on there, how gorgeous is that come on. Okay time to serve up. So that goes
on first. So with the chicken, let's just take a nice little slice of the breast, look at that
and then look we've got this natural gravy that's come out of the mushrooms, that's just so good.
Knife, fork. I am very excited.
Come on mr mushroom...
I don't know what to say, it is utterly delicious. I am so happy right now, speechless. What a joy.