It’s been a freezing cold, snowy day and we’ve been decorating, building Lego ice stations and watching movies… Sunday is a roast day, but given that we were elbow-deep in decorating, it was a short-cut roast. But a delicious short-cut… The potato gratin was the most time consuming (cooking time), otherwise we roasted chicken breasts to save time and fuss… Those lovely folk at the veg box place had sent us a bunch of Thyme this week and suggested using it with orange, which is what I did… and it was absolutely lovely… So here’s our short-cut Sunday roast!
Ingredients (Serves 4):
4 chicken breasts
1 Ruby Orange
1 small bunch thyme
5 medium potatoes
2 cloves garlic
600 mls Single Cream
Salt & pepper
Parmesan or other hard cheese to top
We had broccoli & green beans, but I’m sure any other veg would go just as well!
1. Pre-heat the oven to 200C. Place the chicken breasts in a roasting tray, grate the orange zest and squeeze the juice over them. Sprinkle with a little salt & pepper and add the thyme. Turn the breasts to coast thoroughly and leave to marinate while you prepare the potatoes.
2. Crush the garlic and using a fork, mash it through the butter. Use the garlic butter to grease the base and sides of a large oven proof dish.
3. Keeping the skins on the potatoes cut them in to approximate 1/2cm thick slices.
4. Alternately layer the potatoes and cream in the dish until they have all been used. Sprinkle with salt & pepper and grate over the Parmesan. Cover the dish with foil and add place in the oven for 35 minutes.
5. After 35 minutes remove the foil from the gratin and place the chicken breasts in the oven for a further 25 minutes (or until the chicken and potatoes are cooked through).
6. During this time prepare your vegetables.
7. Serve immediately, removing the thyme and using any left over juice to drizzle over the veg.
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