Roast Chicken
Roast Chicken
Enjoy this quick and easy Malaysian roast chicken recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 2 hours
  • Cooking Time 45 minutes
  • Yield 6 servings
Ingredients
  • 1 Whole Chicken
  • Light Soy - ½ cup
  • Pepper Corns ( lightly crushed ) - ¼ cup
  • Coriander Seeds (lightly crushed) - ¼ cup
  • Enough water to submerge the chicken
  • 3 Potato
  • 2 Whole Garlic
  • 1 Large Egg Plant
  • 1 Cauliflower
  • 3 Red Chilli
  • 2 Red Onion
  • 1 Yellow Onion
  • ½ stick of butter
  • Sunflower Oil
  • 1 Lemon
  • Salt to season
  • Spices to grind
  • 2inch Ginger (grated)
  • 5 cloves Garlic (grated)
  • 3 Shallots (grated)
  • 2 tablespoons Chilli Paste
  • 1 teaspoon Belacan [Shrimp Paste]
  • 2 tablespoons Curry Powder
  • 1 teaspoon Cumin
Method
  1. Brine the chicken for at least 2 hours, in the liquid mixture of soy sauce, peppercorn and coriander seeds.
  2. Remove and pat dry with kitchen towel.
  3. Mix all the spices together with 2 tablespoon of oil and stir well. Set aside about 1 tablespoon and use the rest to rub all over chicken. Stuff half of the butter into the cavity of the chicken together with the lemon.
  4. The rest of the butter goes in between the flesh and the skin of the breast side.
  5. Toss the all the vegetables with the remaining spice mixture and season with salt.
  6. Arrange all the hard veges [vegetables] in a baking tray together with the chicken.
  7. Place the tray into a preheated to oven 180 degrees Celsius.
  8. Half way through add in the softer veges [vegetables]
  9. Chicken should be cooked in 45 minutes depending on your oven.

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