Oven Roasted Juicy Chicken DIY Recipe (w/ step by step instructions)

For Christmas Day lunch, I wanted to cook something simple but delicious. I hit upon this recipe on the internet and thought it looked promising. Just made some tweaks based on the recommendation of friends, and based on stuff I read on the internet. It turned out surprisingly well, although the flavor could have seeped in better into the chicken meat if I had used more salt (but I felt I had already used a TON of salt hmmm)

 

DELECTABLE DISH FOR THE DAY: OVEN ROASTED CHICKEN W/ VEGETABLES

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

COOK TIME: 2 hours

 

INGREDIENTS FOR OVEN ROASTED CHICKEN W/ VEGETABLES

• 1.4kg chicken (ask them to clean it up already when you get it)
• Salt and pepper
• 1 tbsp garlic or onion powder
• 2 tbsp margarine
• 1 stalk celery
• 1/2 lemon

Roasted vegetables

• 5 potatoes
• 4 carrots
• 1 garlic
• 3 onion
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

 

STEP-BY-STEP PROCESS TO MAKE CHINESE STEAMED PAMPANO

• The night before, take out the giblets from the chicken (literally put your hands up its butt and take out all the icky stuff). Then, dry the chicken using paper towels and proceed to dry brine. Coat the chicken with salt and pepper – do this LIBERALLY. I also added garlic powder hehehe. Afterwards, leave it uncovered in the refrigerator overnight. Dry brining allows the salt to penetrate deeper resulting in better flavor and moisture retention

• On the day itself, prep your vegetables. Clean your potatoes, carrots and onions. Peel them if you want (I peel the carrots, but keep the potato skin on). Chop them up into quarters – but not too small else they burn in the oven (so if your veggie is small, you can just chop in half). Lastly, slice through the garlic head smack dab in the middle.
• Place all the vegetables (and half the garlic head) into a big mixing bowl. Add 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Mix well.

• Finally, bring out your chicken from the refrigerator, brush margarine in between the chicken and the skin – this will balance out the richness of the chicken fat supposedly (?). Afterwards, I placed dollops of margarine on the roasting pan (for that delicious basting sauce)
• Chop up the celery and stuff into the chicken cavity. Put in half a garlic head too, please half a lemon. Once that’s done, put the chicken into the oven – preheated at 220 deg Celsius.

• After 30 minutes, bring out the chicken and add in your vegetables. Put it back in for another 45 minutes.

• After 45 minutes, bring out the roasted chicken and let it rest for ~10 minutes before you slice the chicken.
• Voila! Delicious oven roasted chicken and vegetables at the ready.