Roast chicken with a Provençal gratin

Yet another roast chicken Sunday.

The bird was simply roasted with salt and pepper and olive oil, with some butter and dried fines herbes under the breast skin and with a few crushed cloves of garlic in the body cavity.

The vegetable gratin was a Provençal kind of thing, layers of aubergine and courgette slices with sliced tomatoes in between, with grated pecorino cheese on top and cooked in the same oven as the chicken. The slices of vegetable were rubbed with olive oil and griddled first. This gave them a lovely smoky flavour and a meltingly soft quality.

To accompany this, there was some Bertinet olive bread and a green salad with a vinaigrette.

To drink we had a bottle of Côtes du Rhône Villages from the Cave Cooperative at Saint-Pantaléon-les-Vignes that I have written about before.

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