A whole food dinner means another fun cooking time creating or following recipes that usually turned out great for my tastebuds.
I am following this healthy-living group full of people who live for nutrients and knowledge, though some of them are also debate-seekers (just for fun). From this group I have gained pretty much new information about “the healthy lifestyle” that would be beneficial if I incorporate it to my own. And so far I am happy with it. (Might be because I’m just enjoying my journey in following whatever the attraction feeds me most.)
So, when my nice neighbour decided to give me a red wine from Margaret River “Cow Bombie” just this afternoon, I happily used it for my roast chicken. And thus, came to creation this new recipe of Chicken Roast.
(Actually the new aspect is only 2.5% out of 100)
You will need:
Olive Oil or Coconut Oil Sprayer/Spritzer
Plate and Bowl
2-3 Tooth Picks
1 whole chicken
1 huge carrot (peeled+chopped)
2 sweet potatoes (peeled+chopped)
2 potatoes (peeled+chopped)
1 onion (peeled+chopped)
6 (small) garlics (peeled)
2 lemongrass (bruised)
Half part sea salt : Half part onion salt (as needed) — I used sea salt about 3 tsp and onion salt 5 tsp
- 2 Tbsp red wine
- 1 Tbsp rice malt syrup
- 1 tsp pepper
- 1 Tbsp coconut oil
1. Rub the salt onto every surface of the whole chicken. Leave for 30-60 minutes.
2. Put half chopped onion, lemon grass, and garlics in side the chicken. If you want to tidy up the chicken pose, use cooking string to tighten the legs, tooth picks to cover the bottom hole, and fold both wings behind its back.
3. Preheat the oven to 350 F or 176 C degree
4. Lined the oven tray with baking paper.
5. Prepare the veggies, and pour them onto the tray with half of the chopped onion.
6. Spray with coconut oil or olive oil lightly, then sprinkle with rosemary+salt+garlic mix.
7. Prepare the smear ingredients in a small bowl or ramekin: red wine, pepper, rice malt syrup, and coconut oil. Mix them well.
8. Put the chicken on the oven rack tray. Brush the smear over the chicken’s surface as even as possible.
9. Put it in the third or fourth rack in the oven for 50-60 minutes.
(If you prefer to reduce the juice from the meat, half the way (after 30 min), you can poke the skin around the thigh areas to let it out)
10. Once done, put it to cool for around 10-15 minutes before carving.
Can’t believe I forgot to say this in advance, but hey, Merry Christmas and have a fine New Year in 2015!