ROAST CHICKEN
YIELD: Serves 4-6
INGREDIENTS
Roast Chicken
- 100 g Marrakesh Marinade/Glaze RTM (07096010)
- 190 ml (¾ cup) Water
- 1.3 kg (1 medium) Chicken, whole
Roast Baby Potatoes
- 1 kg (± 40) Baby potatoes, whole/halved
- 10 g (2 tsp) Salt
- 90 ml (6 Tbsp) Oil
- 30 g (2 Tbsp) BBQ Chip Sprinkle (04119010)
Roasted Vegetables
- 2 kg Roasting vegetables, cubed/sliced
- 90 ml (6 Tbsp) Olive oil
- 50 g (6 Tbsp) Veggie Seasoning (04650010)
METHOD
1 For the roast chicken: Preheat an oven to 180°C.
2 Mix together the Marrakesh Marinade/Glaze RTM and water to
form a wet marinade.
3 Place the whole chicken in a roasting dish and coat with the
prepared marinade. Cover and allow to marinate for
± 30 minutes.
4 Roast the chicken for 45 - 60 minutes, turning halfway through
for even roasting. Remove from the oven and rest for ± 10
minutes before carving.
5 For the potatoes: Place the potatoes and salt in a large pot of
water and bring to the boil. Cook for ± 20 minutes or until the
potatoes are almost cooked. Do not overcook. Drain and set
aside to cool.
6 Preheat an oven to 200°C. Place the potatoes into a roasting
dish. Drizzle the oil over the potatoes and sprinkle with the
BBQ Chip Sprinkle.
7 Roast in the oven for 20 - 25 minutes or until golden brown
and crispy.
8 For the vegetables: Preheat an oven to 180°C.
9 Place the vegetables in a roasting dish and drizzle with the
olive oil.
10 Mix half the Veggie Seasoning (25 g) through the
raw vegetables.
11 Roast for 40 - 50 minutes or until tender. Sprinkle the remaining
Veggie Seasoning over the vegetables.
12 Serve the chicken with the potatoes and vegetables.
Chef’s Tip: Do not overcook the potatoes in the first step or they will break apart.
Chef’s Tip: Make sure that the vegetables are cut to similar sizes to ensure even cooking.
