This CHOCOLATE & MARASCHINO GATEAU is a party pudding, one to impress and it does take some time and dedication to make but, as they say, it’s worth it. I’ve followed my mother’s own recipe (with a few tweaks of mine) which seemed appropriate with Mother’s day coming up soon. It was her take on the famous Black Forest gateau and would always be an impressive ending to her dinner parties. We children were so disappointed if ‘they’ finished it all and there were no leftovers! I hope that she would have been impressed with my effort to reproduce it.
Well it’s been a while…I’m thinking ahead to a simple Sunday lunch or easy get together meal with the family and this roast chicken with sticky carrots fits the bill. Roast chicken is always a safe bet (and economical) so it’s my go to family, weekend, roast. My Christmas turkey always sits on top of a ‘trivet’ of vegetables & herbs to help keep it moist by raising it off the base of the roasting tin and adding extra flavour to the chicken. It also helps to make the best gravy ever so I have used this trick with the chicken. Try to get hold of to a higher welfare chicken if you can it is much better not just in terms of flavour but more because of the meaty texture-not the ‘cotton wooly’ texture of meat from many factory raised birds.
My bird is fragrant with rosemary, roasted garlic, juicy with lemon and sweet, sticky carrots AND roasted all in one pan so not much washing up-can you resist?
Here is my;
ROSEMARY AND LEMON ROAST CHICKEN WITH STICKY CARROTS