Saturday, June 23, 2012

Honey Roast Whole Chicken Thigh 蜜糖烤香鸡腿

This is one of the simplest family meal that everyone at home loves. The chicken meat is succulent and flavorful. I'll usually cut a drumstick for Ethan and watch him eat happily :)

With proper arrangement and decoration, this can be a decent gourmet meal to serve your guests too.

Honey Roast Whole Chicken Thigh

Preparation Time: 30 min
Cooking Time: 1 hour 15 min
Serving for: 3 persons

3 Whole Chicken Thigh
1 Carrot, cut into cubes
2 Large Potatoes, cut into cubes
1 1/2 cup rice, cook as usual
2 table spoon of honey

Marinate (A):
2 clove garlics, finely chopped
2 tea spoons rosemary, some fresh rosemary leaves
4 table spoon of teriyaki sauce
1 tea spoon of sesame oil
Mix all seasoning together

Equipment Required:
1 glass baking tray, with lid
1 brush

Step-by-Step Guides:
1. Wash the chicken thoroughly, remove excessive fats then rub each one with salt. Marinate the chicken with ingredient A and leave in a fridge for 30 min.
2. Preheat the oven to 180C/200C (gas/fan). In the meanwhile, cook the rice.
3. In a glass baking tray, pour in the carrots and potatoes. Sprinkle with salt and black pepper to taste. Sprinkle some olive oil and mix evenly.
4. Remove chicken from fridge, spread on the veggies evenly (avoid overlapping).
5. With the lid on, put the baking tray into the oven. Roast the chicken and veggies for 50 minutes.
6. Remove tray from oven, turn the chicken thigh to another side, mix the veggies to ensure they are coated with the chicken stock (these are the juice and fats extracted from the chicken during high heat)
7. Brush honey on the surface of the chicken skin. Roast the chicken for another 30 minutes. This time without the lid (the exposed portion will be crispy).

To serve, put the roast chicken thigh on the plate, with roast veggies on the side and a cup of rice. Sprinkle some fresh rosemary leaves on the chicken to decorate and pour some of the chicken stock (from the baking tray) onto the rice to add fragrance.

Useful Tips!
1. If you like your chicken thigh to be dry and crispy, roast it without the lid on. Personally I find it too dry, that's why first half I keep the lid on (meat will be tender & succulent).

Ready for roasting

The Rosemary, 迷迭香

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