Tuesday, May 26, 2015

Roasted chicken with garlic, onions & thyme by Cassandra Chee



1. Melt 4 tbsp butter with 2 tbsp thyme, generous amount of sea salt & freshly grounded black pepper.
2. In a baking tray, place potatoes, carrots, onions & chicken.
3. Rub melted butter all over the chicken including its insides & underneath its skin before filling up the entire carcass with loads of garlic cloves (skin on).
3. Coat the potatoes, carrots & onions with remaining melted butter in the baking tray. Don't be tempted to add too much butter because there will be more fats coming out from the chicken during roasting.
4. Roast at 240 degrees on both sides until skin is dry or turned slightly browned (about 10 mins on each side).
5. Stir the potatoes, carrots & onions to redistribute the butter & chicken fats.
5. Switch to 180 degrees & roast for an hour. The chicken breast should be at the bottom during roasting.

Note: I used fan forced mode at the last 5-10 minutes to achieve browning evenly.

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