Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Do you dream of crispy and chewy chicken thighs to dip in a succulent sauce? Here are 10 side dishes for a roast chicken that will save more than one dinner. Finally, you will be proud to say: “I did it!” “.

Side dish for roast chicken: 10 essential recipes for Sunday lunch

Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Has the exquisite smell of baked chicken already invaded your home? However, there is something wrong. We give you a hint. You have nothing to accommodate your meat. Don’t panic, we have what you need! A Sunday lunch staple, roast chicken deserves a good tasty accompaniment. Grilled vegetables, ratatouille or tian, sautéed potatoes, fries or mashed potatoes, mixed salad or lentil salad , zucchini gratin , candied fruit, various spices … we show you how to prepare and enhance this cooking classic with 10 easy ideas and ineffable.

Roast chicken with potatoes, honey and spices
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Ingredients: 

  • 1 whole chicken
  • 700 g baby potatoes
  • 1 untreated lemon
  • fresh ginger root
  • 1 clove of garlic
  • olive oil
  • 30 ml of liquid honey
  • 1 C. powdered green anise
  • salt and pepper to taste

Preparation:

Preheat the oven to 190 ° (thermostat 6). Take the zest and juice of one lemon. Peel and grate the ginger, then the garlic. In a ramekin, combine the olive oil, honey, ginger, garlic, cinnamon, green anise, lemon zest and juice. Put the chicken in a baking dish and brush it with the resulting mixture. Add the baby potatoes. If there is any seasoning left, pour it over the fingerling. Salt and pepper to taste. Bake for an hour. After 30 minutes, turn the chicken and potatoes.

Risotto with caramelized butternut – a side dish that changes
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Roast chicken is a safe bet in the kitchen, when you know how to prepare and accompany it. It doesn’t matter if you’re cooking your whole chicken or just the legs, there’s no way to always serve the same garnish. You have to dare to vary the flavors. Here is an accompanying recipe that changes from the ordinary!

Ingredients: 

  • 300 g of rice for risotto
  • 1 butternut squash
  • 3-4 tsp. maple syrup
  • 1 C. 4-spice blend
  • 1 glass of white wine
  • 1 handful of pecans
  • 90 g butter
  • 1 liter of chicken or vegetable broth
  • 2 shallots, chopped
  • 2 tbsp. mascarpone
  • Grated parmesan
  • olive oil
  • salt and pepper

Preparation:

Brown the squash pieces in the maple syrup for 15 minutes. Keep a quarter of the preparation to garnish the risotto. Put the rest in your food processor to make a puree. Season and place in a warm place. Then toast the nuts in a pan with 50 g of butter. Season with salt and 4-spice blend. Book. Pour the broth into a saucepan and bring it to a boil. Heat the oil and cook the shallots in it until translucent. Add the rice and brown it for a few minutes. Wet the rice with the white wine and broth. Add the Parmesan, mascarpone and butternut puree. Add the rest of the butter to the rice. Garnish with squash pieces, Parmesan shavings and pecans. Enjoy with a roast chicken!

Apple, onion and cinnamon sauce – the sweet and savory recipe
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

 

Let yourself be tempted by sweet and savory flavors with our next side dish for roast chicken. Here are the ingredients to get:

  • 4 apples (Reines des Reinettes or grises du Canada)
  • 4 onions
  • 1 untreated lemon
  • a few sprigs of rosemary
  • sweet white wine
  • olive oil
  • salt and pepper
  • cinnamon (optional)

Preparation: 

Start by slicing the apples and onions. Cut the apples into quarters and put them in the dish where you will cook your chicken. Add the onions and sprinkle with a little white wine. Let the magic happen. The sugar in the fruit will balance the overly strong taste of the onions and will flavor your chicken. To make it even more appetizing, add a little cinnamon or 4-spice blend. As for the chicken, salt and pepper its inside, insert the rosemary and lemon juice, then sprinkle it with olive oil. Finally, place it on the filling and bake it at 200 ° C for 1 hour 30 minutes. The apple and onion sauce will be done by itself! At the end of this time, your chicken will be more fragrant than ever!

Roast chicken side dish – easy vegetable tian
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Ingredients: 

  • 400 g of potatoes
  • 3 zucchini
  • 5 tomatoes
  • olive oil
  • salt and pepper
  • 1 red onion
  • 2 cloves garlic

Preparation:

Preheat the oven to 180 ° C (thermostat 6). Peel all the vegetables (without the tomatoes and zucchini) and cut them into slices. Oil the bottom and sides of an earthenware dish. Then put the vegetable slices – a row of potatoes, a row of tomatoes, a row of zucchini. Sprinkle them with onions and herbs. Drizzle with a drizzle of olive oil and season with salt and pepper. Cover the dish with a sheet of aluminum foil and put it in the oven for 1h15.

Parmesan vegetable crisps – the recipe for beginners
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

 

Real fat bombs, potato crisps should be consumed in moderation and with great caution. But since vegetable crisps have seen the light of day in most markets, you’ve only bet on them. So here’s how to prepare them at home and accompany your roast chicken!

Ingredients: 

  • 250 g butternut squash / potatoes / sweet potatoes
  • 150 g zucchini, cut into slices
  • 170 g carrots / parsnip
  • 150 ml vegetable broth
  • Grated parmesan

Preparation:

Start by preheating the oven to 180 ° C (thermostat 6). Wash and peel your vegetables. Use a vegetable peeler to cut them into thin slices. Place them in a baking dish. Please note: the crisps should not be layered on top of each other to prevent drying. So remember to prepare them in several batches. With a brush, coat them with vegetable broth. Sprinkle them with cumin seeds (optional) and bake for 30 minutes, watching them from time to time. We remind you that vegetable chips burn very easily. Take them out of the oven and sprinkle them with Parmesan.

Candied carrot gratin
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Ingredients: 

  • 100 g of soft butter
  • 50 g butter for the béchamel
  • 250 ml of milk
  • 90 g of cornstarch
  • 150 g grated Parmesan
  • 30g grated Parmesan, to garnish
  • 1-1.5 kg carrots
  • 1 onion
  • coriander
  • thyme
  • salt and pepper

Preparation:

Preheat the oven to 180 ° (thermostat 6). To prepare the crust, mix the butter, cornstarch and grated Parmesan. Mix with your fingers until you obtain a crumbled dough, then set aside in the fridge. Wash and peel the carrots. You can replace them with potatoes, zucchini or butternut slices. Cut them into thin slices and mix them with the chopped chives, thyme, onion and coriander. Season and set aside. In a frying pan, melt the butter. Mix the cornstarch with the cold milk and pour the mixture into the sauté pan. Leave to thicken, stirring gently. Divide the carrots in a buttered gratin dish. Cover with béchamel and garnish with Parmesan. Bake halfway up and cook for 1h15. Serve hot with roast chicken, fresh goat cheese and green salad. Your guests will be amazed!

Mashed broccoli with coconut milk – the lactose-free recipe
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Ingredients: 

  • 1 kg of fresh broccoli
  • 200 ml coconut cream
  • 1 C. breadcrumbs
  • 1 C. grated coconut
  • salt and pepper

Preparation:

Preheat the oven to 220 ° C (thermostat 7). Wash the broccoli and remove the firm trunks. Cut them into small florets and steam them for 20 minutes or until fairly tender. Pour them into the bowl of your food processor, add the coconut cream, season and mix to obtain a smooth puree. Pour the mash into a baking dish. In a small bowl, combine breadcrumbs and grated coconut. Use this mixture to garnish the mash before placing it in the oven. Brown it for 10 minutes and serve as a side dish to your roast chicken.

Cauliflower rice and beans – the healthy recipe
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

A classic combination appreciated by young and old alike, rice and beans are the beginning of several accompaniment recipes. However, the version we are about to show you is meant to be a little more different. However, it is meant to be very healthy and perfect for your roast chicken.

Ingredients:

  • 1 small head of cauliflower
  • 1 head of cauliflower
  • 2 tbsp. tablespoon olive oil
  • 1 large red onion, thinly sliced
  • 70 g chopped cilantro
  • 2 tbsp. chili powder
  • 1 can red kidney beans, rinsed and drained (425 g)
  • cumin
  • salt and pepper

Preparation:

Put the florets in your food processor and coarsely reduce them. Heat the oil in a large skillet over medium heat and add the onion, cilantro, chili powder, cumin, salt and pepper. Cook for 5 minutes or until the onion is golden. Stir in the cauliflower and cook for another 5 minutes or until softened. Add the beans and enjoy immediately!

Spinach and cheese crumble
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Ingredients:

  • 500 g spinach
  • 200 g of cream cheese
  • 120 g butter
  • 250 g of crackers
  • 60 g walnut kernels
  • salt and pepper

Preparation:

Preheat the oven to 180 ° C (thermostat 6) and butter a gratin dish. Wash and dry the spinach leaves. In a frying pan, melt a little butter and add the spinach. Add salt and pepper. In your food processor, mix the nuts with the cookies and add the rest of the butter to obtain a grainy dough. Then, distribute the spinach in the bottom of the gratin dish. Sprinkle with goat cheese and grainy mixture. Bake for 10-15 minutes. Serve as a side dish or as a separate dish with a green salad .

Roast chicken with figs, clementines and apricots
Side dish for roast chicken: 10 essential recipes for Sunday lunch.

Ingredients: 

  • whole chicken or cut into pieces
  • 2 tbsp. English mustard
  • 10 dried figs
  • 10 dried apricots
  • 5 clementines
  • 2 onions
  • olive oil
  • salt and pepper

Preparation: 

Preheat the oven to 180 ° (thermostat 6). Squeeze the clementines and transfer the juice to a small saucepan. Add the dried fruits and boil them for 5 minutes. Brush the chicken with mustard. Season it and put it in a dish with the onions, peeled and sliced ​​beforehand. Drizzle with a little olive oil and slide the dish into the oven for 15-20 minutes. Take it out of the oven, add the fruity sauce and cook for another 30 minutes.