It’s already Christmas Eve, oh boy! Where has all of 2014 gone to??? Oh well, time simply flies these days. Unlike other festive celebrations, each December, the festive mood does not end on Christmas Day for sure, nor does it end on Boxing Day! 2015 is just round the corner. After tomorrow, everyone is still going to be busy preparing for 2015 – New Year’s countdown, New Year’s Eve, New Year’s Dinner and all sorts of New Year celebrations!
One thing I look forward to on New Year’s Eve is the countdown on telly where celebrations across the globe are being showcased – Yes on TELLY! You may say I’m being a wet blanket by staying in on New Year’s Eve but heyyyy! I just love being in the luxury and comfort of my own home rather than being in a pool of crowd, a seriously huge pool of people that you can’t even see your feet! Yet another thing I dread is finding my way home after New Year Celebrations – heavy traffic everywhere, takes ages to eventually be home! Being a Cab Queen, I also know that cabs and New Year’s Eve just don’t go well together – cabs aren’t as conveniently available!
So I guess, with all the above, I do have that other choice of staying home and laze around comfortably in the company of good food (Man, I feel like a couch potato glutton!) On another note, I probably wouldn’t mind having a quiet dinner with closed ones! Speaking of food, here’s something I thought I’d share with those ‘last minute chefs’ out there still looking for that Christmas Lunch or Dinner or Boxing Day Meal or perhaps, something to consider for New Year’s?
This is one recipe I love as I find that it’s quite easy to prepare despite using way more than just 4 ingredients. Bea’s Chicken Roast is also a healthy dish to prepare and suitable for both adults and kids, as long as there are no vegetarian requirements. Even if there was, the veggies can be roasted separately.
- 6 chicken legs washed, cleaned
- Half a medium Pumpkin Cut into medium chunks
- 6 Medium Potatoes Halved
- 2 medium Carrots halved, cut into 5cm lengths
- 2 Medium Onions cut into wedges
- 2 stalks of Leeks sliced
- 1 Bulb / Head Garlic throw edges, leave skin on
- 1 tablespoon Minced Garlic
- 1 teaspoon Minced Ginger
- 1 small bunch fresh Rosemary
- 1 small bunch fresh Thyme
- 1 small bunch Cilantro
- Freshly ground Black Pepper
- Salt to taste
- 1 tablespoon olive oil
- Clean and wash Chicken. (pat dry)
- Preheat oven to 150ºcelsius
- Marinade chicken with minced Garlic, minced Ginger and some salt.
- Set aside.
- Preheat some olive oil in a cast iron pot / casserole.
- Add in Leeks.
- Add in garlic, give a quick stir fry.
- Add in all other ingredients, give a quick toss.
- Arrange Chicken over vegetables.
- Leave to roast in oven for about 40 minutes.
- To brown chicken, put on grill during the last 5minutes of cooking. (optional)
Fresh Rosemary, Thyme can be substituted with dried versions or dried mixed herbs.
Veggies can be tossed in a pan and then transferred to a baking dish instead of using a cast iron pot or casserole.