(serves 4)
1 whole chicken, cut into legs, breasts and wings
4 tbsps flour
1 tsp each: thyme, basil, garlic powder, paprika, lemon pepper
1/3 cup vegetable oil
I’ve become quite adept at what is called here “jointing” a chicken, simply taking a whole bird and cutting it up, partly because it is unbelievably inexpensive to do this, and partly because unless you have a real butcher, you will not find chicken breasts on the bone with skin left on in this country. Nor are your typical supermarkets keen on whole legs, preferring in general to separate the thighs from the drumsticks. I myself hate the look of a chicken drumstick, feeling it has a Flintstones look about it, a caveman sort of desperation.
Now, in a recycled supermarket plastic bag (I used to use Ziplock until I saw the ungreen error of my ways), mix the flour with the herbs, then shake the chicken pieces in this until nicely coated. I suppose you could get all Martha Stewart and dip the pieces in egg or milk first, but my mother did not bother and so nor do I.
Line a 9x13 ovenproof dish with aluminum foil (a great aid to cleanup) and pour in the vegetable oil. Lay the chicken pieces skin side down and bake at 400F, 200C for half an hour, then turn the pieces over and bake for another half hour. Simplicity itself.
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Roasted Autumn Vegetables (these happen to be beets and cauliflower)
(think a big handful for each person)
Go wild: carrot chunks, butternut squash with a sprinkle of sage, parsnip rounds, swede batons, whatever your heart desires. Drizzle with chilli oil, salt and pepper, maybe even a touch of brown sugar, and roast for 30–40 minutes at 220C/425F. You can’t go wrong.
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