Roasted the chicken with butter, thyme, rosemary, garlic and lemon (juiced over the chicken, and put into the tray to roast). Placed the potatoes in the same roasting dish - no par-boiling.
The salad was one of those living salads (baby leaves in soil trays), added rocket, and blanched broccoli and finely ribboned spring greens. Spring greens are amazingly cheap and delicious.
Dressed salad with olive oil and sherry vinegar - I thought it would go well with the lemon/thyme on the chicken.
Also sauteed some mushrooms until juicy, and cut up some room temperature tomatoes.
All in - it was rocking. Really deep chicken flavour in the potatoes, with syrupy lemon in there too. Chicken was lovely - i got a really good one, and it really showed. Money well spent. The spring greens gave the salad depth to match the chicken and spuds, as they really liven up with olive oil and salt. Mushrooms were succulent, and toms juicy and fresh. Everything was seasoned to the hilt. Beautiful. A top hit - I think we'll be seeing this again.
So we got veg, and much tastiness besides.
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