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Sunday, October 19, 2014

Chicken in a roast pan

  1. Clean and make shallow cuts on chicken leg quarters. You can go only as far as the ingredients let you, so try to get good quality meat from your local butcher.
  2. Marinate them with salt, crushed pepper, Shan Tandoori masala (or crushed spices of your choice), beaten yogurt with green chili, ginger and garlic paste.
  3. In a roast pan, line the bottom with aluminium foil, add cubed red potatoes (no need to peel skin),  baby carrots, and quartered red onions (dry any excess water with paper towels). Sprinkle salt, pepper, coriander seeds and olive oil. Mix well and spread evenly for uniform cooking. Add thyme or herbs of your choice.

  4. Add the meat rack and place the chicken. Cover the whole set up with a foil tent or lid. Bake at 350 F for 45 mins to an hour. Brush some butter or oil on the chicken halfway through and turn it upside down. Broil for  the last 10 mins if you like.

The meat drippings will enhance the flavors of the vegetables. The onions should be caramelized but not burned. Serve with a salad or greens. No-hassle Sunday lunch.

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