We had a full house late Sunday afternoon so I cooked some roast chicken with potatoes and peppers.
I had thought there were two small chickens lurking in the bottom of the freezer but having turned it over I could only find the one. I also found a couple of packets of Gubbeen bacon that must have slipped down the side when I put them in last summer.
We had the one small chicken together with a second I picked up from the supermarket.
Before cooking them I put them through a marinade of olive oil, onion, Aleppo chilli powder, garlic and oregano.
They then went into a large pan with par boiled potatoes, quartered sweet peppers and into a hot oven for good hour.
We had them with bean salad and courgettes from the garden in lemon juice listening to Joni Mitchell.