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Roast Chicken

May 24, 2010

Lately I’ve been doing a lot more of cooking for keeps. And by that I mean cooking dishes which are easy yet delicious and healthy enough to make again and again, as opposed to experimental cooking which of course can be much more exciting and impressive, but not so good for the “To Revisit” folder.

Here’s one very simple dish that I like, which involves very little prep time. Most of you are better cooks than me so if you are, this post is going to be a *yawn*… But if you are in the early days of your cooking adventures, then this might be helpful for you.

Without further ado, here is the recipe for a basic roast chicken!

Roast Chicken

Ingredients (serves 4):

1 whole chicken without head, feet and gizzards
2 carrots, cut into thick (~1-inch) pieces
1 zucchini, cut into thick pieces
2 potatoes, cut into chunks
1 medium onion, sliced
Preferred sauce
One option for the sauce if you want something salty, and what I did here, is mix 2tbsp olive oil with 2tbsp soy sauce, 3tbsp red cooking wine, some salt and pepper, and some dried rosemary. If you prefer something sweet then you could do 2tbsp olive oil with 3-4tbsp of honey and some salt and pepper. Adjust the quantities based on the size of your chicken.


1. Preheat oven to 190 degC. Line baking tin with foil.

2. Wash the chicken and trim away excess skin and fat.

3. Arrange carrots, zucchini and potatoes along the inner perimeter of the baking tin.  Place chicken in the center of the tin.

4. Pour half the sauce over the chicken, then scatter onions over the chicken and vegetables.

5. Put in the oven and roast for 1hr 15min till chicken skin is a nice golden brown. Baste chicken with sauce a second time 30-45 minutes into roasting. (If you want the skin crispy then roast the chicken at 220 degC instead.)

I love preparing chicken this way because it cooks the meat thoroughly while retaining all the fabulous juices. And if like me you’re just feeding a family of two, there’ll be plenty of leftover meat for porridge, sandwiches or a salad!

5 Comments leave one →
  1. cons permalink
    May 24, 2010 9:23 pm

    oh roast chicken..i like. you can also consider stuffing the chicken with a big clove of garlic and rosemary and bay leaves. 🙂

  2. May 25, 2010 12:14 am

    This looks definitely delicious 🙂

  3. May 25, 2010 5:26 pm

    I don’t think my table-top oven can roast a whole chicken though I want to.

  4. mrsmultitasker permalink*
    May 26, 2010 10:31 pm

    Thanks Ann!
    tigerfish I’m amazed you do all that cooking and don’t have a full-sized convection oven!

  5. June 11, 2010 1:36 am

    I’ve not roasted chicken for a long time… yours look yummy!

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