3 April 2012



Chicken tastes better when marinated overnight. Sometimes I roast them without marinating overnight, all I do is just let it sit in the fridge for couple of hours.
Here is how I do it!


Fresh thyme
Black peppercorns
2 medium onions
Sea salt/table salt
Knorr Aromat/all purpose seasoning
Olive oil
Garlic granules


Using a fork, poke the chicken skin. Put a tablespoon of knorr aromat, 2 tablespoons garlic granules and olive oil into a small bowl. Using your fingers, mix together and rub on the skin. Sprinkle salt and lemon. Cover with a cling film, put in the fridge for 2 hours or more.

Preheat ovenAfter 2 hours, sprinkle the black peppercorns on the chicken, put the thyme and drizzle olive oil on the chicken. Cut the onions into wedges and put by the side of the chicken. Half the lemon, sprinkle about a tablespoon on the chicken and put by the side of the chicken.

Put the chicken into the oven and turn down the heat to 200 degrees/gas 6 and roast for 1hr30mins. After 40 minutes bring out the chicken and use foil to cover the breast {this helps keep the breast moist and not dry up}.

Always drizzle olive oil on the chicken when it’s drying up. When cooked, transfer the chicken to a board and allow cooling.

Serve and enjoy!

The stock from the chicken could be used for gravy.

Garlic granules - Lidl
Knorr aromat - African shop

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