Peppa that beetroot feta and green salad sounds amazing.
Well, I can officially report that the roast chicken I did was AMAZING. Really, really good. I changed my mind about having it with salad, and instead steamed some carrots and some gravy (mainly Bisto but added the juices from the pan). I have to say it was delicious. So, those who want the recipe (not sure it was too different from earlier versions, but there's no version on this new thread):
-Marinade skinned chicken thighs/drumsticks with chopped and pounded garlic, thyme, a little salt, squeeze of lemon juice and olive oil.
-Preheat oven to 200 (GM 6).
-Quarter a large red onion and lemon (can add carrots or other veg), and place on bottom of a baking dish, interlaced with thyme sprigs.
-Shake chicken free of excess marinade and lay over onions.
-Pour over half a glass of white wine (I used Chilean Pinot Grigio) and maybe a swish of olive oil
-Cook for 40-45 mins depending on size of chicken pieces.
MMMMmmmmmmm. Delish. Really moist too - surprisingly, as I had taken off the skin before cooking.
So for my dinner I had that, about three baby new potatoes, steamed carrots and gravy. Plus one glass of the wine. And another while I MN.
Small handful of grapes for after dinner sweet snackage.