Saturday, 27 December 2014

Chicken Roast with Vegetables

Compliments of the season y'all. .  Tis the season to be jolly and boy am I . I know I'm a bit late in posting this roast recipe in time for Christmas, buuuuuut, you could make it for that New Year dinner. 

Between all the Christmas merriment, to dos, Mangalorean weddings, feasting on delicious food from my mother's kitchen , it's been a real challenge to sit down and write this post. So I'm going to make this quick. 

So as promised, this is my cheat's recipe for chicken roast. While I skip the usual filling, I still go ahead with the  vegetables which gives this dish, a good balance of ingredients and also adds such colour!!!!!

While you can make the marinade and let the chicken marinate even overnight in the fridge, I got to admit, there are times, I have rubbed the marinade on the chicken and put it straight into the oven and still managed to have a very delicious roast on the table. 

The 2 most important things for a roast, as I have learnt is good seasoning and cooking at the right temperature. Good seasoning means a good rub of salt and pepper. I once made a very fancy marinade with what seemed like a 100 herbs but then was forgetful on the salt and ended up with a very tasteless chicken roast and boy was that disappointing. Cooking at the right temperature will ensure the meat stays tender and juicy and also gets you a good crispy skin. 

To start with, clean a full chicken with skin. yes with skin. Roast chicken is made with skin, don't fight it. Use a chicken that's between 1 - 1.5 kgs. Once the chicken is clean, pat it dry with a kitchen towel. Set it aside and get going on your marinade. For the marinade I mix every dried herb I find in my kitchen and bring it all together with some salt and olive oil. Rub the marinade on the chicken, try not missing a spot. Put in a ziplock and let it sit in your fridge overnight, if you have the time, or let it sit for atleast 30 mins before you bake it. Another thing I do is marinate it when I bring the chicken home from the market, and put it straight into the fridge. So I don't need to worry defrosting the chicken to marinate it the day I need to cook it. 

When you're ready to bake the chicken, make sure you let the chicken come to room temperature before tossing it into the oven. Pre-heat the oven to 200 C and put the chicken to bake and let it bake, half an hour for every half kilo of chicken. So, 90 mins for a 1.5 kg chicken. After the first 30 mins bring the temperature to 150 C. Baste the chicken regularly with the juices that gather.

While the chicken is cooking, you can get the vegetables ready. I use cauliflower, carrots bell peppers, baby corn and peas. You can also use broccoli, potato, mushrooms.  Roughly chop all the vegetables and toss them in butter and salt. That's it; vegetable done. 

The chicken is done, when, clear juices run from the chicken, if you run a knife through the thighs. Also, when it's cooked , the leg will break from the chicken when you gently twist it. 

Put the cooked chicken on a platter, gather the juices from the pan and mix with some cornflour to make a little gravy. Serve with some mustard or mayonnaise mixed with mustard.

Chicken Roast :

Chicken : 1 full chicken , 1 to 1.5 kgs

For the marinade :
Salt and pepper for seasoning.
Mixed dried herbs : 1 tsp
Garlic powder : 1 tsp
Onion powder 1 tsp
Olive oil 2 tbsp

Assorted vegetables : Cauliflower, Carrots, bell peppers, peas, baby corn.
2 tbsp butter
Salt to taste

1 tsp cornflour

1. Clean the chicken and pat it dry. Mix all the ingredients for the marinade and rub it on the chicken. Let the chicken marinate for  at least 30 mins if not overnight.

2. Preheat the oven to 200 C and bring the chicken to room temperature. Let i bake in the oven at 200 C for the first 30 mins, then at 150 till done.

3. Heat the butter in a pan and toss all the vegetables, roughly chopped till they turn colour.

4. When the chicken is done, remove the chicken and put in a dish. Gather the juices from the pan. Mix cornflour in a little water and add it to the juices from the pan and heat it till it thickens.

5. Serve the chicken with the vegetables, mayonnaise and gravy.

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