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1.5kg to 1.8 kg chicken (no giblets please!)
4 large potatoes, quartered
6 small Bombay onions, halved
2 large carrots, cut approximately the same size as the two vegetables above
half a lemon, cut into four
1 head garlic, left unpeeled
1 head garlic, left unpeeled
50g butter
1 tbs dried Italian herbs
salt and pepper to taste.
Clean and prepare the chicken. Mix the butter with the herbs and rub all over the chicken including under the breast skin for flavouring. Rub the cavity of the chicken with salt and pepper then stuff two of the onions into the cavity. Place the chicken into a casserole dish. Arrange the vegetables all around the chicken and sprinkle all over with salt and pepper. Cover the chicken with foil and roast in a 200C oven for one hour. After that remove the foil and continue to roast for another half an hour at 180C until the skin turns golden. Don't forget to squeeze the roasted garlic out of it's skin, mash it and mix it into the chicken juice to make the sauce!
Alternatively, for the potatoes, you can do like I did. I actually boiled the quartered potatoes separately because my dish was too small. When the potatoes are tender, heat some butter in a pan and fry the potatoes until golden brown and crispy (my children couldn't have enough of the fried potatoes!)
nmpk sgt sedap ! aduuhh -.- tk sbr rse nk buka bila nmpk rozys roast chicken neyh :)
ReplyDeletenampak je sedap! cubalah sendiri untuk hidangan raya ni. Klu sedap bagi tau ea :)
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