Winter is here, and going out on the weekends is becoming a rumor.
It requires a lot of mathematics that does not add up most times. You have to put on stockings underneath the jeans. A vest underneath the top that has to be worn with a sweater and covered up in a trench. It has become a game of tricks to wear you mini skirt! Who wants to go to the club looking like a monk?
Meeting up with your better half is better than having to work out these logistics of what to wear. Most Fridays are much better spent yourself indoors, probably with bae, trying to figure out what to watch and what to EAT! Yes, emphasis on eat.
Chicken is always the best option, especially when it comes to experimenting. Additionally, if you are looking for a very satisfactory yet delicious meal to try, chicken is always the way to go, I mean who doesn’t love ‘kuku.’
Here’s a simple recipe that you can both try together. It would be advisable that you discuss this menu beforehand, just to make sure that you are both for the indoors idea, and of course you have the ingredients.
Mediterranean ‘chicken ’n’ chips’
Roasted lemon wedges, fresh thyme and olives.
4 free-range chicken legs
1 kg potatoes
4 sprigs of fresh rosemary
1 bunch of fresh thyme
2 fresh bay leaves
100 g pitted green olives (optional)
Preheat the oven to 180ºC/350ºF
Slice the lemon length ways into quarters and place in a large roasting tin with the chicken legs, potatoes and all of the herbs. Toss in 1 to 2 tablespoons of oil, season well and roast for 45 minutes.
Remove the tray from the oven.
Carefully squeeze the roasted lemon wedges over everything, squashing down some of the potatoes so they burst – this gives you a bigger surface area so they soak up lots of flavour and get nice and crispy.
Add the olives, give everything a stir and roast for another 15 minutes, or until the chicken is cooked through and the potatoes are golden.
Remove from the oven and dig in!