Monday, January 29, 2018

Sunday Slurp...Roasted Honey-Garlic Chicken

It seems like been a real long time since I cooked something nice.
And put it up here to share with you all.
These days it feels like I am running against time, failing deadlines, not being able to cope up, and most of time doing everything but art....
And its getting to me, and in the running huffing and puffing, I know I am neglecting the one place that I can be what I am, the place I can dream, and share.
My blog.
And my New Year resolution's gotto be to get my priorities straight and focus on me, my work, my dream projects that have got sidelined and most of all my art...
and of course get back to cooking delicacies for my family.
Can u imagine, I feel lazy and overstressed to even think of baking a cake for them??
But enough of the cribbing...
Lets get started on the juicy, melt in the mouth, sweet and savory, delectable:

ROASTED HONEY GARLIC CHICKEN WITH POTATOES AND BROCCOLI
(Serves 4)


Ingr:

1 1/2 tbsp olive oil or any refined oil will do
1 tbsp butter
2 tbsp honey
1/2 tsp brown sugar
5-6 garlic cloves- crushed/minced
1 tbsp Dijon Mustard
1/2 tsp oregano
1/2 tsp dried basil (I used 5-6 fresh basil leaves)
Pink salt (I used Himalayan salt) to taste
freshly ground pepper
1 tsp chilly flakes
juice of 1 lemon
(mix all the ingerdients given above and whisk well to blend)

2 boneless chicken breasts
2 medium heads of broccoli
400 gms small potatoes cut into halves (leave the skins on after scrubbing)
2 tbsp fresh parsely (if you can get them) or maybe use fresh coriander


Method:

  1. Marinate the chicken in half of the whisked marinade for at least a couple of hours. Reserve  the remaining for later. 
  2. Preheat the oven to 200 C and line a baking tray with foil and spray it lightly with cooking spray or oil.
  3. Place the cut potatoes on the tray in a single layer, and brush with a little olive oil. Sprinkle salt and pepper.
  4. Add the chicken on top of the potatoes (rubbing the marinade well on top)

  1. Place the tray in the preheated oven and roast for about half an hour.
  2. Add the broccoli lightly seasoned in the last 10 minutes... kepp checking so it doesnt get over roasted/ charred.
  3. Serve immediately garnished with fresh chopped parsley or fresh coriander.

And for you pin for later :-)




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