Make light work of your roast dinner this Sunday or in fact any day of the week with this quick, easy and delicious two course meal that the family will love by Dinner Like a Boss author Katy Holder.
As a food writer, stylist and mum of boys Katy knows a thing or two about creating quick, easy and health meals for busy families. Dinner Like a Boss is a collection of her tried-and-tested family favourites that offers easy-to-follow instructions, tips on encouraging children to try something new, how to build the perfect store cupboard so you can rustle up fuss-free family meals in minutes and most importantly home-cooked meals that will actually get eaten!
Ready for the tastiest Roast Chicken with a Orange Butter Rub followed by a fruity crumble? Then read on…
Roast Chicken with Orange Butter Rub, Roasted Vegetables and Creamy Gravy
Our family absolutely loves roast chicken and I love cooking it! Yes, there might be a few different components to prepare and, yes, it might all get gobbled up in less than 10 minutes, but it’s warming, nurturing food that fills the house with delicious cooking smells. Don’t be put off by the parsnips; I think kids like them because they are sweet, so they’re worth trying with your family.
Crunchy Fruit Crumble
Desserts aren’t served nearly as frequently as they were in the past, but there is still a place at the table for a fairly healthy and delicious fruit crumble. I’ve given options for various fruits, so you can make this whatever the season. It’s also worth buying fruit at the height of its season – when it’s usually at its best and cheapest – and freezing some. I add nuts to the crumble for added crunch, but they are optional. I also simplify the crumble and stir in melted butter, rather than having to rub in cold butter with your fingertips.
For the roast chicken
- orange 1
- softened butter 30g (1oz)
- whole chicken 1, about 1.2–1.5kg (2lb 10oz– 3lb 5oz), preferably free-range
- thyme sprigs 2
- onion 1, cut into wedges
- frozen peas 255g (9oz/1 1⁄3 cups)
- Plain flour 1 tbsp
- single cream 80–125ml (2½–4 fl oz/ 1/2 cup)
- olive oil 1 tbsp
- medium parsnips 3-4, about 450–500g, cut into long wedges and cored
- medium carrots 4, quartered lengthways, then cut in half to make batons
- waxy or salad potatoes 800g, cut in half, larger ones quartered
- garlic 4 cloves, unpeeled
For the crumble
- your choice of fruit (see fruit options below)
- juice of 1 orange
- Unsalted butter 100g
- Plain flour 150g
- wholemeal flour 75g
- rolled (porridge) oats 100g
- dark brown sugar 45g, lightly packed
- ground cinnamon 1/2 tsp
- slivered almonds 30g
- vanilla ice cream or cream (pouring/single/light) to serve
For the chicken
For the crumble
Apple and blackberry: Use 4 cored and sliced or diced apples (peeled or unpeeled) and 125 g (4½ oz) blackberries.
Stone fruit: Use 6 stoned and sliced nectarines or peaches, or 10 stoned and sliced plums or apricots.
Pear and blueberry: Use 4 cored, sliced or diced ripe pears and 125 g (4½ oz) blueberries.
Mixed berries: Use about 700 g (1 lb 9 oz) of a mix of strawberries (quartered), raspberries and blueberries (or use defrosted frozen mixed berries).
Dinner Like a Boss by Katy Holder (Hardie Grant, £12.99) Photography © Benito Martin.