September 24, 2008

Seeing as various people are talking about their tea dinner tonight, I'm going to bloody well join in.

I'd chopped up and then marinated the organic chicken breasts in the juice of three lemons, along with lemon zest, four fat crushed and chopped garlic cloves, some thyme, sea salt and black pepper, and then left it all covered in the fridge for a couple of hours.

Then I washed and quartered a bag of British Charlotte potatoes and, with their skins still on, parboiled them before spreading them across a roasting tin and smothering the little sods in extra virgin olive oil, rosemary and salt.

A large handful of on-the-vine Vittoria cherry tomatoes got wrapped loosely in foil and splattered with more of the extra virgin, more salt, and a sprinkle of basil, and the resulting parcel bunged into the oven in the middle of the potatoes.

Right on time, the soft, crispy spuds piled onto the plates first as the garlic and lemon chicken finished sizzling in the griddle pan; the piping hot, bubbling and burst tomatoes followed; and finally, along with the meat, they were joined by some perfectly blanched broccoli and sugar snap peas, for yet more colour and crunch.

Washing up's all done, and the Gü cheeky and saucy pots au chocolat are in the fridge for later.

Not bad for a schoolnight, eh...?

;)