Sunday, January 26, 2014

Ayam Panggang Mudah / Simple Roast Chicken

Star Q

Here's another situation where I have to come up with another roast chicken recipe simply because we have exhausted the ones we have in our repertoire.  It's chicken again since all the kids are home and chicken seem to go down well with everyone in this household; well, depending on the recipe of course!

And for this recipe, I didn't go to the market at all!  There was no need to buy the chicken, because we always have chicken in the freezer for two or three different meals; no need to go out and buy potatoes because we always have them in the pantry since I always buy them whenever I go to the market!

  • 5 pieces chicken legs
  • 1 thumb-size ginger, pounded
  • 5 cloves garlic, pounded
  • 2 tbs onion powder
  • 1 tbs chicken stock granules
  • 1 tsp ground black pepper
  • 1 tbs fish stock
  • 3 tbs olive oil
  • 1 kg baby potatoes (I used red)
  • 3 red onions, halved
  • 1 tsp black pepper
  • 1 tsp salt

In a resealable bag, marinade the chicken legs with the ginger, garlic, onion powder, chicken stock granules, black pepper and fish stock for at least three hours in the fridge (before roasting, bring it back to room temperature)  Meanwhile, preheat the to 200 C for at least 10 minutes.  Place the potatoes and onions into a casserole dish and rub with the black pepper and salt.  Take the chicken pieces out of the bag.  Pour the marinade over the potatoes and onions.  Rub the olive oil liberally onto the chicken pieces.  Place the chicken pieces on top of the potatoes and onions, cover with aluminium foil and roast for about one hour.  After one hour, remove the foil and roast for another twenty minutes until the chicken pieces are golden brown.  Serve immediately.

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