My family love roasted chicken..with my hobby watching the AFC, I've got an idea watching those celebrity chef's cooking! This is my altered roasted chicken, suits my family's taste buds! Hope you'll enjoy trying it!
1 whole chicken (butterfly cut or whole)
2 tbsp coarse ground pepper
1 tbsp coarse salt
1 stalk rosemary (got if from jusco or clod storage)
1 tsp basil
2 tablespoon coarsly ground black pepper
5 tablespoon olive oil (or more)
1 tbsp paprika
1/2 lemon (squeezed)
1 cloves garlic (bruised)
Mix all ingredient with chicken, stand for 1-2 hours aor overnight. Make sure inserting some spices between the chicken skin.
2 sweetcorn
1 nos brocolli
5 nos potato (cut into quarters)
1 nos onion (cut into quarters)
Place the marinated chicken in a tray (big enough to put all the veggies), arrange the veggies and corns, heat oven 200 degree Celcius, roast for 45 minutes, reduce heat to 180C, coat the chicken with butter (for crispier skin), roast for another 1 hour. Chicken is done when poked with a knife, clear juice runs out....and outer skin is golden brown an crisp.
1 whole chicken (butterfly cut or whole)
2 tbsp coarse ground pepper
1 tbsp coarse salt
1 stalk rosemary (got if from jusco or clod storage)
1 tsp basil
2 tablespoon coarsly ground black pepper
5 tablespoon olive oil (or more)
1 tbsp paprika
1/2 lemon (squeezed)
1 cloves garlic (bruised)
Mix all ingredient with chicken, stand for 1-2 hours aor overnight. Make sure inserting some spices between the chicken skin.
2 sweetcorn
1 nos brocolli
5 nos potato (cut into quarters)
1 nos onion (cut into quarters)
Place the marinated chicken in a tray (big enough to put all the veggies), arrange the veggies and corns, heat oven 200 degree Celcius, roast for 45 minutes, reduce heat to 180C, coat the chicken with butter (for crispier skin), roast for another 1 hour. Chicken is done when poked with a knife, clear juice runs out....and outer skin is golden brown an crisp.
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