Just a note though, if you are looking for professional cooking techniques, this is probably not for you. At the end of the day, I am really just a kitchen enthusiast (an aspiring kitchen goddess, not actually one!) who usually use cheats such as store-bought mix and sauces in my recipes. You probably can relate me more to noobcook. Lastly, I welcome all feedback and suggestions as to how to improve on the recipes too! Hope to hear from you! :)
So, the inaugural recipe post here shall be on oven roasted chicken. This is my second try and I have made some modifications from the original recipe that I copied online as the first try did not turn out too well (too salty and overcooked!).
Last night's roasted chicken was a hit. The meat was tender and succulent, the skin was flavourful with a tint of lime. The Husband pronounced it better than Kenny Rogers and even the helper was seemingly impressed. I was chuffed. Hee!
Ingredients (With two sides, it serves 3):
- 1 whole chicken, 1.3kg (Cut off head and feet)
- 1/2 teaspoon of salt
- 2 tablespoons of lime juice (I used Australian Tahitian lime that are often seen in NTUC these days)
- 1/4 cup (or 4 tablespoons) of light soy sauce
- 1/4 cup of canola oil
- 1 tablespoon of sesame oil (optional - I added it on a whim cos I love the fragrant smell of it!)
- 1 tablespoon of ketchup
- 1 tablespoon of chilli sauce
- 2 teaspoons of chopped garlic
- 3/4 teaspoon of coarse black pepper (or pepper mill grind black pepper for even fresher pepper taste!)
- 1/2 teaspoon of dried rosemary leaves
- 1 tablespoon of yellow mustard sauce
After cleaning the chicken and pat dry, rub salt all over chicken surface and insides. FYI, since it isn't a stuffed chicken, I did away with the tying. Put it in a large dish, add all the marinate ingredients in. Be sure that the ingredients are well-mixed and the chicken is well-covered (including the insides) by the marinate.
|Chicken standing in the fridge.|
Pre-heat the oven at 170 degrees Celsius for 15 minutes. Here is a few points to note. Mine is a conventional oven that do not have a rotisserie. Of course, having a rotisserie will ensure the chicken be evenly cooked. In this case, I overcame it by flipping the chicken later on (will touch on it later). Also, while the recipe calls for 170 degrees Celsius, note that all conventional ovens do differ in actual temperature. So it is important to suss out your oven and be able to adjust accordingly. In my case, I pre-heated the oven at 170 degrees Celsius and had it adjusted downwards later on.
|Basting using metal spoon before putting into oven.|
|Into the oven it goes!|
|Blackening of the tips of the wings means temperature is too high|
|Flipped to the other side.|
|Skewer comes out clean!|
|Yummilicious chicken ready to be served!|