Juicy One-Pan Chermoula Roast Chicken
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Hello Sunshine,
What is it about roast chicken that stirs in us, feelings of nostalgia & desire, comfort & togetherness?
A roast is a gift that keeps on giving, with great potential for generousity of flavours. And portions, I might add. A fate that hinges on the mercy and generosity of whomever does the carving, as they may choose to devour the best bits, or save them for all to share. For many of us, a roast is a token of slow winding weekends, memorable moments shared with loved ones, cooked and served in so many ways. I especially enjoy the joyous abundance of Sunday roast, perhaps the ultimate feast of the week for Brits in particular. I wonder…what does a roast mean to you, and how do you love yours?
Not just for the weekend!
However, synonymous to weekend feasting, I have come to recognise a roast’s potential for effective, time saving and utterly delicious batch cooking. This herbaceous and garlicky golden roast has become a favourite in my home, for its bright flavours and versatility in everything from salads, wraps, stews to pasta.
Since coming to terms with time becoming a luxury that I cannot always afford, I can only imagine what it must be like for you. I have been working on a very special set of recipes to help home cooks maximise flavour, time and ingredients. My lack of time, has not quelled my desire for rapturous flavours. In this one pan of golden herb glazed chicken with carrots and potatoes soaking up all that rich flavour from the chermoula, garlic and natural stock and fat from the chicken, I have been inspired to lean into this joyous abundance whenever I like, be it on a Monday, Wednesday or Sunday, and so can you.
A roast is not just for the weekend. With a few clever ideas, you too can make the most of a roast for the week, as a useful idea for batch cooking, saving you precious time and energy, without sacrificing the pleasures of a joyous feast.
6 delicious ideas to make the most of your roast
Double the roast
With the time it takes to cook one roast chicken, you can cook two. Save your time and gas/electricity by cooking two roasts side by side.
Make one for a classic Sunday Roast dinner or whatever day you wish and the other can be portioned for endless batch cooking ideas.
Marinade the roast with different flavours for variety. For example, you can cook one as Chermoula Roast and the other as a Suya Roast.
Shred and serve in a herb or green salad, like the herb salad recipe in Africana: Mix torn up coriander, parsley, dill and mild flavoured salad greens with chopped soft apricots. Whisk together freshly squeezed lemon or orange with half the zest included, and a dash of extra virgin olive oil. Season with sea salt and freshly ground black pepper.
Stir fry pieces of chicken with your favourite vegetables; sweet peppers, mushrooms, shallots, tenderstem broccoli, carrots, courgettes. The possibilities are endless.
Stuff pieces of your roast into a wrap vegetable or bread wrap with shredded cabbage, julienned carrots, spring onions or thinly sliced red onions, and some more of that chermoula drizzled all over.
Add into a curry, stew or soup.
Roast the bones and use for chicken stock or ‘bone broth’. Break up the carcass and into a large pot add chopped carrots, halved onions skin and all, a couple of bay leaves, 1/2 a bulb of garlic - simply cut in half, a few celery sticks…you will have to come back for a full and precise recipe!
Which of these ideas tickles your fancy?
AFRICANA
Treasured Recipes & Stories from across the continent
My debut cookbook Africana is available worldwide from the links below, including signed copies. If you love and enjoy the recipes, please leave a review here regardless of where you bought it. It goes a long way towards the success of the book and future books to come.
One-pan Chermoula Roast Chicken
Ingredients
For The Chermoula