Recently it's been haze around here in Malaysia, Indonesia and Singapore. I'm not sure whether Brunei was affected but all I know is that we really REALLY need to stay indoor and eat healthy food!
I was thinking to roast those chickens in my freezer and always wanted to add vegetables as a protein option to accompany them. The herb roasted chicken and vegetables was inspired by Martha Stewart's recipe found in her website. Literally, I don't follow exactly the ingredients as Martha's recipe, I actually invent a new one as I want to use the existing herbs that I have in my kitchen and as far as the vegetables go, I just use whatever I have or whatever looks good at the market. Hubby declared this the best roasted chicken I have ever made and I agree! So dust off that oven and get healthy food started!
1 whole chicken, rinsed and patted dry ( I used half chicken, cut into 8 pieces)
4 large potatoes cut into halved
3 cloves of garlic
Half small bowl of lemon juice
2 clutch of tomatoes cut into halved
A bundle of asparagus (I loves Asparagus!)
A pinch of Italian Herbs blend
A pinch of Rosemary Herbs
2 teaspoon of extra-virgin olive oil
What to do:
In a large bowl, whisk together the potatoes, tomatoes, garlic, onion and asparagus with olive oil and season with salt. Then, preheat oven to 250 degrees. Season chicken with salt, rosemary, italian herbs and lemon juice. Scattered vegetables around the chicken. Pour another teaspoon of virgin olive oil into pan and roast chicken and vegetables about 1 and 1/2 hour.
My herb-roasted chicken and vegetable is ready..Tadaa!
Overall Rating: 8.5 /10. Hubby was certainly impressed. There a few other recipes I'm eyeing to re-create from Martha's site since I already have an OVEN now. yeay! This dish was an interesting twist to the usual Malay-Italian fare. There was still strong Malay taste when it came to the dish. So there you have it, my perfect lazy way of cooking a one dish for Saturday dinner:)