Growlingbelly

Mmmm…this saturday afteroon roast was dead easy! And it was perfect as part of a goodbye early christmas lunch for my dear friend Simone, off to South Africa for 3 months. My roast chicken is a cross between my Polish Grans garlic chicken, marinated for 24 hours, crossed with a classic roast chicken stuffed with lemons, rosemary balsamic and olive oil by Donna Hay. It takes 2 hours to roast as it was a 2 kilo chook and I threw tons of baby spuds, carrots, whole garlic cloves, sweet potato and parsnip in to boot. Delish!
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