Anyway back to the chicken, since I've used thigh, it's easier to stuff the herbs inside and this time I did not use any butter at all. I just did a dry roast like this method but I did use some black pepper though.
At the same time, I chucked in chunks of potatoes, sweet potatoes and pumpkins in as well. Just need to rub them with extra virgin olive oil, salt and pepper.
Serve the chicken with the roasted potatoes, sweet potatoes and pumpkins; and a simple salad on the side.
I roasted the seeds from the pumpkin this time round. Nothing goes to waste here :p
Just need to get rid of the pulps from the seeds and give it a rinse. Then spread out on a tray and let it dry up. The drier they are, the crispier they will be! Before roasting, I just rub in some olive oil and salt. Roast till golden brown. Mine doesn't look nicely brown nor crispy this time cos I forgot to turn the oven setting from grill to roast after I was done with my chicken, duhhh! This is a nice snack and you can pop them whole into your mouth :D
My other roast chicken recipes:
Babe's Roast Chicken With Vegetables
One Chook, Five Ways
Grilled Sesame Chicken
Oh if it were me, the pumpkin seeds would all be gone before the roast chicken was ready - I love pumpkin seeds! :D
ReplyDeleteit's strange, i still have trouble telling the difference between the taste of thyme, tarragon, basil and various herbs. they just seem a bit too similar to me ... or maybe i eat my food too fast without trying to distinguish the herbs :D
ReplyDeleteooooooooooo..thanksgiving in malaysia perhaps? what a great classic dinner!
ReplyDeleteLOL, still remember ppl eating kuaci in the cinema when i was young Kenny :D can't imagine the carpet floor filled with the kuaci skin now!!!
ReplyDeleteSean, they really do taste and smell different! LOL
Ya ya Daphne hahaha
Sorry Camelia, I used to have petitchef on my sidebar but removed it when your link gave my blog malware messages until my readers can't access my blog. So thanks but no thanks.