Oven Roasts

ROASTED CHICKEN WITH VEGETABLES

Here served with chicken rice and garlic bread.

I have quite a bit of used silicon paper so I discovered a way to reuse them before  I throw them away.

ROAST VEGETABLES
1. Here, I used up everything I had in the fridge - carrots, cauliflower, cucumber, shitake mushrooms,  oyster mushrooms. You can also put in onions,  potatoes, brocolli and anything else that you fancy.  Wash and cut your veggies and  toss them into a bowl. Sprinkle some salt, ground black pepper, fresh or dried herbs like oregano. Spray some cooking oil, give all of this a light toss and put it in the middle of the paper.

2. Wrap up the veggies in the paper much like a huge candy to trap the steam in and put it into the oven together with the roast chicken (below). This saves your cooking time.

3. When the chicken is done, you can remove the big 'candy '. Be careful   of the steam  when you open it while its hot .

4. This is what it looks like and smells so heavenly...yummm....the carrots caramelized and were tender & sweet. They tasted delicious.

5. You can also use the same method as the roast vegetables to make some delicious roasted potatoes. Wash potatoes and put them into the paper with all the above seasoning. Wrap individually and put them in with the chicken. The potatoes come out amazing!

 ROASTED CHICKEN

I roast chicken quite often, having made handy home made marinade ready for use stored in my freezer.

This makes my prep so easy and quick. But you can use your own regular marinade.

1. Easy peasy - make sure you marinade well. For extra delicious chicken, massage marinade well  on the meat by going under the chicken skin  Pay attention to make slits on drumstick and other thick meat parts to ensure that the chicken will be well cooked. Add some water in the roasting pan so the drippings don't burn. Slapping some multi-purpose flour on the chicken also helps to thicken the sauce you get from the water & drippings.

2. Lay the chicken wrong side up and roast on the highest temperature on your top rack. Roast till nicely golden brown.

3. When wrong side is done, flip your chicken with a pair of kitchen thongs. At this point, if the water has dried out, you can add more.

4.  Once this side of the chicken is golden brown, remove from the oven. The drippings will be thick and tastes good.  I'm sure you will agree that this will be the juiciest  chicken you have ever made.. Yummmm....!

HOME MADE GARLIC SPREAD

1. Soften butter or margerine.
2. Add salt to taste, crushed garlic, ground black pepper and some dried herbs. \
3. Mix well and store in a plastic container.

HOME MADE CHICKEN RICE

1.  Wash rice and put in the rice cooker with enough water. Set aside.
2. In a small pan, sautee screwpine leaves that has been washed and cut, chopped garlic, chopped onion, salt and some chicken seasoning. When the mixture is fragrant, pour everything into the rice and start the rice cooker.  The smell that comes out of your rice cooker will be so heavenly...!

Believe me, all this can be done in less than an hour and very little prep work.....Enjoy!