Forgive the photos please. Although they were taken with Instagram, which is quickly becoming my favourite way to capture any image, they were shot in haste as three hungry boys were at the table ready to dig into the roast chicken, leaving me with less than three seconds to take a photo. You know how it is when you get boys and meat together at the table. Well, maybe you don't, but if you have little guys at home I'm telling you know, be prepared for mass meat consumption.
I miss making roast chicken. I don't know why we all but give up on it in the summer months, especially when it pairs so well with our warm-weather bounty. Roast chicken is a perfect famly meal, but also one that's ideal for entertaining. It's easy to assemble, cooks on it's own with little attention required and perfumes the house so it seems as though you've spent hours in the kitchen working away. Oh, did I mention it's easy?
This particular chicken was slathered in a homemade peachy barbecue sauce and topped with fresh peach slices and thinly cut onion rings. It baked for just under an hour, thanks to the spatchcocking, but you could leave it whole and cook it for just a little longer if you like. Or use pieces of chicken like breasts, thighs and drumsticks. No one in my house was worried about how it was cooked and what part of the chicken I used, as they were only concerned with trying to lick as much of the sauce from their fingers as possible. The sign of a very good sauce indeed.
We paired the whole thing with fresh green and yellow beans from the market. Rob bought five pounds for $5, which is proof that farmer's market purchasing isn't always more costly than supermarket shopping. The were perfectly crunchy and when topped with sea salt and butter, made the perfect accompaniment to our first proper Sunday dinner in weeks.
Roasted Peachy Chicken
- 1/2 cup peach preserves
- 2 whole peaches, sliced
- 1 cup barbecue sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- Fresh ground pepper
Combine all the ingredients in a small saucepan set over medium-high heat and bring to a boil.
Allow to boil for just under a minute, stirring often.
Reduce the heat to a simmer and cook for ten minutes. Remove from the heat and allow to cool.
Puree the sauce with an immersion blender.
Wash the chicken well, and pat dry with a paper towel. Season with salt and pepper and coat the chicken with half the sauce. Allow to marinate for 20 minutes.
Roast chicken as per usual. When cooked through, remove from oven and brush on the remaining sauce.