I am a roast chicken addict. A whole roast chicken gives everyone a bit of dark. A bit of white. A whole chicken throws a nice fond as well. Fond is those wonderful brown bits in the pan that melt into the sauce. They are key. They add big flavour. That’s true every time you roast a chicken. Or pork. Or lamb. It’s just a bit of cooking magic that happens when you roast meat. Learn to love it. Roast some chicken. Skim off the clear fat. Deglaze with lemon and chicken stock. Toss in some capers. If you can roast a chicken, you can make this. Simple. But oh so tasty. I’ve shown roast chicken with lemon caper sauce served up with roasted potatoes. It works just as well with pureed cauliflower or smashed new potatoes. With whatever your favourite starch is. This works just as well with chicken parts. Breasts. Thighs. Cornish hens even. Full disclosure. I used a Cornish hen for these pictures. Makes a perfect dinner for two. So go crazy. Mix it up. But try roast chicken with lemon caper sauce. You won’t be sorry…
