Some days I need a break from the desserts. Especially after one week at a professional kitchen, breathing bread and all things sweet. It’s not that I can stay away from them for long but people have also been pestering me for quick dinner recipes that are healthy.
(Asking the wrong person I must say!)
But ironically, I’ve gone back to some fitness routines and hoping to become skinny again soon so I’m trying my best to eat healthy. I’m also working on a whole new project featuring healthy desserts because I know how hard it is to be away from them when you’re trying to lose weight.
So going back to the recipe that I’m posting today… Well, it’s not a stranger to anyone. Roast Chicken is as old as our forefathers I’m guessing. When you’re short on time, it’s the quickest dish you can whip up.
Every household has their own way of cooking Roast Chicken that they are proud of. I learned this recipe from my mum a few years ago, and this is my go-to Roast Chicken recipe. Simple ingredients yet the final result leaves you with a tender chicken and bold flavours that are so pleasing to your palate.
A few things to keep in mind while trying to get that perfect roast chicken would be rubbing salt all over the chicken before marinating it. If you can keep it overnight, it would be great but otherwise even an hour should be alright. This allows the salt to form a brine that can be absorbed by the meat. Also, remember to leave the chicken uncovered to end up with a nice, crisp skin.
It’s a really simple dish where the secret lies all in the marinade. The longer you rest your chicken in those sauces, the better your flavours that stand out. I’m not a fan of stuffing any kind of bird so this works well for me.
It is perfect for a quiet dinner at home with your special one and don’t forget the glass of wine! 😉