Monday 29 October 2012

Herb-Infused Roast Chicken



 Hubby has been requesting to roast a chicken, so here it is herb-infused roast chicken to satisfy his craving. Verdict? Tender, juicy and irresistible aroma.


Ingredients
1 whole chicken
1 russet potato
1/2 carrot
1 green pear (cut & soak with salt water to prevent oxidization)
Few slices of onions
8-10 cherry tomatoes

Seasoning
1 inch ginger (minced finely)
1 tbsp olive oil
Sea salt
Coarse black pepper
Italian dried mix herbs
Rosemary dried herbs (fresh will be better)
1/2 tsp black soy sauce (optional, if you want your roast chicken to have a darker shade)


Methods
1. Pre-heat oven to 220 degree for 20mins.
2. Wash whole chicken, discard head and neck. Pat dry with kitchen towel.
3. In a small bowl mix the seasoning.
4. Place chicken in a baking tray, stuff quarter of the seasoning into the cavity of the chicken. Rub the chicken skin generously with sea salt.
5. Use a brush to brush the chicken with the balanced seasoning. Sprinkle additional black pepper and herbs to your liking.

Brush brush Baby

6. Cut the vegetables and fruit, line them (except onion & tomato) at the side of the baking tray. Use the oily brush to brush the vegetables and fruit.
7. Bake for 20 mins, take out the baking tray and baste the chicken and vegetables with the chicken juice using the brush. Add in the onions. Return to oven but place the other side in for a more even roasting.
8. Bake for 15 mins, baste another time.Add in the tomatoes.
9. Reduce oven temperature to 200 degree. Bake for 15 mins and check the chicken using a skewer. If the skewer comes out clean without bloody juice means it is ready. Otherwise bake for another 10 mins.

Notes
1. At any point if you notice that the top of the chicken is browning too quickly compared to other areas, here a tips for you. Cut a small piece of aluminum foil and place it on the part to prevent further browning. 

2. My vegetables were not soft enough, it will be better to cut them smaller. Half the size of the picture shown will be good. Or shared by my friend Veronica to parboil the vegetables briefing before entering the oven. Shall try her method the next round.

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