Anne’s Kitchen Stories: Christmas Feast Part Two

So last week I gave you the first recipe of my Christmas dinner: Bruschetta with Beetroot Carpaccio. So here is Anne’s Kitchen Stories: Christmas Feast Part Two! The main course is lemon garlic roasted chicken with herbs, stuffed portobello for the vegetarians, the best sweet potato wedges, and a delicious salad with walnuts, goat cheese and pomegranates. 

Ovenroasted Chicken with Lemon, Garlic, and Fresh Herbs

This chicken does not require a lot of work. The only tricky thing is to marinate it on time so you might want to keep that in mind!

Ingredients:

- 4 chicken filets

- 2 lemons

- 1 bunch of fresh rosemary

- another bundle of a variety of fresh herbs

- 6 cloves of garlic

- 3 tbspns of olive oil

- 1 thumb of ginger

- salt and pepper

Method:

First, marinate your chicken. I would recommend doing this at least 3 hours before roasting the chicken. It takes about 10 minutes, after that you just set it aside and you don't have to worry about it. For the marinade, mix together the juice of one lemon, 3 tablespoons of olive oil, grated ginger, rosemary, and the salt and pepper. Add this mix to your chicken, together with 6 peeled cloves of garlic. Make sure the marinate is evenly spread and put the chicken into the fridge.

Then, start by preheating your oven to 220 degrees Celcius. Put the marinated chicken with the 'uglier' side up in a baking tray and let it cook in the oven for 20 minutes. Take the chicken out, turn them around ('prettier' side up) and use a spoon to cover the chicken with the cooking oils from the baking tray. Cut the lemon, and place the lemon slices together with the variety of fresh herbs, on top of the chicken. Cook the chicken for about another 20 minutes in the oven, and enjoy!

Sweet Potato Wedges

Ingredients:

- 4 sweet potatoes ('normal' sized)

- 1 tbspn of paprika powder

- 1 tbspn of garlic powder

- 1 tbspn of cinnamon

- 1 tbspn of olive oil

- sprinkling of salt

Start by preheating your oven to 220 degrees Celcius*. Cut up your sweet potatoes into wedges and mix them with all of the spices, the olive oil and the salt. Place the fries on a sheet tray (spread out evenly so the wedges don't lay on top of each other) with parchement and bake them for 20 minutes, until golden brown.

*Again, if you are also cooking the chicken, it's easiest to add the sweet potato fries to the oven at the same time. Add them 25 minutes before your chicken is supposed to be ready so they are both done at the same time.