Monday, September 29, 2008

Roast Chicken Pieces & Potatoes

roast chicken
I love to roast a whole chicken in the oven, but we invariably stuff ourselves when I do... so sometimes I prefer to just roast a few chicken thighs and drumsticks instead. If you are pressed for time, as I was last night, slice up the potatoes (and microwave them) before roasting to speed up the cooking time. 

Actually, even for whole potatoes, I recommend microwaving them first before roasting them - I find it is really effective to give you soft, melt-in-your-mouth roast potatoes (and it's energy efficient, too)!

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Roast Chicken Pieces & Potatoes

Chicken thighs and drumsticks (with bones left in)
Potatoes (I used new potatoes, but ordinary sized ones are fine)
Sea salt & freshly ground black pepper
Light olive oil
Rosemary leaves (fresh is preferable)
  1. Peel and slice the potatoes. If you are using new potatoes, you can keep the skins on, but I prefer to peel them.
  2. Cover and microwave the sliced potatoes with a little water on HIGH for 6 - 8 minutes. (If you have an oven-proof and microwave-proof dish, use this for the potatoes).
  3. Pre-heat the oven to 200 degrees C/400 degrees F).
  4. In an oven-proof dish, place the microwaved potatoes and raw chicken pieces. 
  5. Coat chicken and potatoes with a little olive oil, rosemary leaves, and sprinkle of sea salt and black pepper. Mix well.
  6. Roast for 40 - 45 minutes, or until the chicken is golden brown and cooked through (the juices be clear, with no trace of pinkness).
  7. Serve with steamed/boiled vegetables.
If your oven has a grill, you can grill the chicken for the last 5 minutes to brown it further.
If you have a convection oven, you can speed up the cooking time further by using the microwave+roasting function.

chicken dinner


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