The Secret Side of MC Halliday

May 18, 2010 | Cooking

Few people know our British born guest author, MC Halliday, is a marvelous cook. Below are two of her easy selections that Studs’ loves and you will, too.


1 x 2kg/4½lb free-range chicken whole*
sea salt and freshly ground black pepper
1 large lemon, quartered
1 whole bulb of garlic, broken into cloves (don’t remove skins)
handful of fresh thyme, leaves stripped from stems
good quality olive oil
handful of fresh rosemary sprigs, leaves plucked

*Sloane note: I used a whole fryer and the recipe was excellent

Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper, then cover the chicken and leave in the fridge until you’re ready to start cooking it. (Pre-seasoning and holding for a few hours will increase tastiness when cooked.)

Preheat oven to 375ºF.

Remove chicken from the fridge, pat it down with paper towel and rub the skin generously with olive oil. Place the garlic cloves, the quartered lemon, rosemary and thyme in the cavity. Bake on a rack in a pan in the preheated oven for around 90 minutes, no need to baste. The chicken is cooked when the thigh easily pulls away and juices run clear.

Remove the lemon and garlic from the cavity; squeeze the soft garlic from the skins and smear all over the chicken. Discard the lemon.

Serve with favourite veggies and roast or mashed potatoes. Hint: some of the garlic pulp can be added to the potato mash for extra good flavour.


2 pounds fresh or frozen skinless sole or other fish fillets.*
2 T. fresh lemon or lime juice
½ c. grated Parmesan cheese
¼ c. butter softened
3 T. mayonnaise
¼ teas. sea salt

*Sloane note: I used Tilapia and it was GREAT

Pat fillets dry then place in a single layer on a cookie sheet sprayed with Pam. Brush with lemon or lime juice then let stand 10 minutes.

Broil 4 inches under heat source about 6 minutes or until fish flakes.

Meanwhile, combine remaining ingredients in a small bowl.

When the fish is ready, remove from the oven and spread mixture evenly over each piece. Broil 2 to 3 minutes or until lightly browned.

The fish will come apart easily so we found it best to arrange the pieces on individual dinner plates to serve.

To learn more about MC HALLIDAY, check out her website. You can also catch up with MC on Facebook and Goodreads. For the YouTube lovers, click here.

I’ll be back tomorrow with enchanting author Lizzie T. Leaf. Until then…

Happy Writing!

Sloane Taylor
Sweet as Honey…Hotter than Hell

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4 Responses to “The Secret Side of MC Halliday”

  1. Melissa Bradley Says:

    These sound delicious. I’ll have to have someone cook them for me because I would burn down the kitchen. 🙂

  2. MC Halliday Says:

    That’s too funny, Melissa! I assure you, both recipes are really easy and only require mininmal/basic kitchen skill. Have a go!!! (Fingers crossed for you.)

  3. Jenna Howard Says:

    The fish recipe looks good but I’m not a numbers girl. About how many will this feed as I’m one and I don’t want too much food.

    I’ve shoved lemon into chickens before. Loooooove it. Haven’t done that in awhile. i think I’m due. 😀

  4. Sloane Says:

    Hi Jenna,
    This recipe feeds four. What I do for Studs and I, because I’m a mayo freak, is use only three filets, but all of the topping ingredients. 🙂