Oven Roasted Spiced Chicken

So many recipes, so few days in the month.

With over 800 recipes to choose from, Charmaine Solomons – The Complete Asian Cookbook – is proving to be quite the challenge as  The Cookbook Guru book of the month.

Lucky for me, a friend tagged a few of her favourite recipes. Thanks Sue S.  This was definitely a fine recipe to tag.

 image

A simple yet amazingly tasty meal to prepare.

I ended up using a whole chicken instead of pieces. Just cut out the backbone and flatted the bird by pushing down on the breast. It cooks faster and more evenly  than leaving it whole.

I added a couple of other ingredients too.

Oven Roasted Spiced Chicken.

1 free range whole chicken (or 1.5 kg chicken pieces)

3 cloves garlic – minced

2 tsp grated fresh ginger

1 tsp salt

1/2 tsp ground black pepper

4tsp five spice powder

1 red chilli – finely chopped (optional, we love chilli)

4 Tblsp light soy sauce

3 Tblsp peanut oil

1 Tblsp dry sherry

2 large potatoes cut into slices 5mm thick (optional but delicious)

In a bowl mix together the garlic, ginger, salt, pepper, five spice, chilli, soy sauce, peanut oil and sherry. Pour over your chicken and leave to marinade in the fridge for at least 1 hour.

image

Spread the potato slices in a roasting dish (which I cover with foil or baking paper for easy cleaning). Lift the chicken out of the marinade and lay it, skin side down, on top of the potatoes. Pour the marinade over the chicken.

Roast in a pre heated 180 c oven for 30 minutes, turn the chicken over (skin side up) and cook for another 30 minutes.

image

The skin will be crispy and the potatoes will have soaked in all the delicious juices and be cooked to perfection.

image

Advertisements

15 thoughts on “Oven Roasted Spiced Chicken

      • We had leftovers with salad and corn. Thanks for pointing this recipe out. Probably wouldn’t have taken too much notice of it otherwise. Would have been our loss.

    • Hi Sue.
      Mum use to do this all the time. The potatoes take on the flavour of whatever you coat the meat with. We also had potatoes under our roast beef or lamb. We would all fight over the ones on the edge of the roasting dish cause they were soggy in the middle and crispy around the edges. Memories…

  1. Hi Lona, I just checked out the recipe in my book. It is one I would not have noticed and now it has a tag on it. That is the best part about The Cook Book Guru.

  2. Cooked this for dinner last night, only omitted the chilli to appease my two boys! We all loved it, the potatoes were scrumptious.

Feel free to comment. I'd love to hear from you....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s