Catching Points - a food blog

Wednesday, March 15, 2006

Oven Chicken with Root Vegetables

Another extremely easy recipe is this of oven roasted chicken. i do this when I'm lazy and in the mood for something crunchy.
It feeds 4 if you only eat wings, clubs and breasts, if you completely clean it out it feeds atleast 6. If serving 4, without skin this dish is 5p each with skin it's 8p each.

one chicken
10 potatoes
4 carrots
2 large parsnips
a large piece of rutabaga
1 Tbsp of olive oil
3 Tbsp soy sauce
2 garlic cloves, pressed
one chili, I used thai chili

Cut the chicken into pieces. If you don't know how, most beginner cookbooks have picture step by step guides.
Mix the herbs, oil, soy sauce and garlic into a plastic bag. Put the chicken in it and try to mix it all well, covering every piece. Refrigerate the chicken and let it mariante for atleast an hour.
Heat the oven to 225 degrees (celsius).
Cut all the potatoes into wedges, depending on the sizes of the roots, cut them into similar sized pieces.
Into a big oven pan pour the potaotes and roots, and place it in the oven. On a grill above it, put the chicken pieces with the skinless sides up.
Let it all cook/fry for 30 minutes (shake the potatoes now and then). After 30 minutes turn the chicken and let it all bake for another 30 minutes, if the chicken isn't crispy enough after a total of 50 minutes in the oven, put it on grill or up the temperature.
And trust me on this. The roots don't need additional oil because the juice and fat from the chicken will pour all over the roots!


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