Turmeric Roast Chicken

The first dinner that I cooked after the mil left for Hawaii two days ago is roast chicken. For the next one month, cooking meals for the family will be my responsibility.  After half a year of hiatus in cooking and feeling really indolent now, I need time to warm up with simple dishes before my culinary skill springs back into action in full force. As I have mentioned before, cooking is just not my thing. I cook for the love of my girls and for the OCD in me.  I love the convenience of eating out. However, the OCD in me screams out in horror each time I taste outside food laden with salt, oil, sugar and MSG.

I always start the first dish with roast or grilled chicken after a long absence in cooking. It’s the easiest to whip up and is almost fool-proof. This dish will never gain any objection from the 3 fussy girls.

This roast chicken is marinated overnight with black pepper, turmeric powder, salt and rosemary.  I roasted it with lemon, olive oil, bay leaves, big onions, garlic, tomatoes and lots of potato, sweet potato and carrot (all cut into strips like French Fries) in the oven for an hour at 180C.   Drama Queen helped me to slice all the tuber. It’s her idea of wanting the tuber cut into French Fries like strips.

 

I bought a whole organic Keesong chicken and got the supermarket staff to half it for me. With 3 growing kids with humongous appetite, the entire chicken was walloped over dinner.

I love prepping roast chicken for dinner. The beauty of roast chicken is versatility – you can use whatever spices you have in your kitchen.  You can have roast chicken five times in a week and yet feel like you have 5 different dishes everyday as you can use different spices to marinate the chicken and roast it along with different bits and bobs each time.

 

 

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