Monday’s roast

Today being a public holiday, I’ll create an easy dish. All in one in the roasting pan, minimal oil, minimal washing.

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A hike to work the appetite

Ingredients

1) Hard vegetables that I can find from the fridge, sweet corn, carrots, sweet potatoes, onion…and a 1 kilogram frozen 🐔. Pluck some Bay leaves and rosemary twigs from the garden.

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Preparation

2) Wash and cut vegetables. Sprinkle oil over the vegetables.

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3) Wash and cut away visible fats from chicken. Towel dry and marinate with pepper salt, tumeric, paprika and cinnamon powder. Rub butter over the chicken skin.

4) Place butterfly cut 🐔 over the vegetables in an oven tray.

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5) Pop tray of goodies into oven. Bake for half hour @ 200 degrees on one side (skin up), turn over bake further 10 minutes on other side. Bigger chicken needs longer time to cook.

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6) Poke thru thickest part (thigh), if no juice flows out. It’s ready.

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7) Cut into quarters and be ready to serve.

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8) Monday’s roast chicken and vegetables are ready. Design some Sarachi chilli sauce onto plate.😎😎

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Easy yummy.

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