Butter
Oil
2 Large Maryland Chicken Pieces
2 Virginia Rose potatoes, cut into 2cm cubes
2 Carrots, cut into large chunks
5 Garlic cloves
1 Spring Onion
Half a lemon
Chopped Taragon
Cup of chicken stock
Big blob of Dijon mustard
A dash of brandy
Baby peas on the side
All of this comes to about $10.
To cook this, we fried the chicken, potatoes, and carrots in the butter and oil (only with hot oil- never add ingredients to cool oil!).
After frying everything, we transferred everything to a covered roast tray, seasoned and added lemon juice and zest, sprinkled some Taragon on, and roasted for 35 mins at around 220C.
While roasting, we reduced the chicken stock, Dijon mustard, and a little brandy into a gravy, and put aside for pouring onto the finished product. Baby peas were microwaved until hot.
When the roast came out, it had about a cm of water at the bottom - I've got no idea where this water came from! Ended up being more of a steamed meal than a roast, but it still tasted alright.
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