Sunday, 9 August 2015

Easy Roasted Chicken

There are times when I only want a  roasted chicken that tastes simple without the overpowering flavors of spices and aromatics.  I just want the flavor of the chicken when roasted, period.  With this simplicity, comes an easier and less-laborious method of enjoying a delicious roasted chicken in the end.  No elaborated brining nor marinating, no fancy rubs and stuffing, and best of all, no fussy and complicated roasting techniques.  What matters most is to enjoy a roasted chicken with a juicy and flavorful meat with its skin intact.  Who wants a skinless roasted chicken anyway?

I'm sounding too lazy, am I not? But, admit it, you would also want a dinner that is easy, though not necessarily quick, to cook right?  I'm a bit lazy today, yes.  That is my mood almost everyday :D and that is also the reason why I'm keeping this introduction short (evil grin)



Chicken - 1 whole

Brining Solution:
Water- enough to submerge the chicken
Low Sodium Salt - 4 tbsp
Sugar  - 2 tbsp

Low Sodium Salt or regular salt
Black pepper powder

Cooking Procedure:

1.  Wash and drain the chicken
2.  Brine the chicken:  Dissolve the salt and sugar in water then submerge the chicken in it. Soak for at least 8 hours
3.  Drain the chicken and pat dry.
4.  Rub the skin and inner part of the chicken with salt and black pepper powder. Set aside for 30 minutes
5.  Pre-heat oven to 200 degrees celsius.  
6.  Arrange chicken in a roasting rack placing the chicken breast-side up
7.  Lower the heat to 180 degrees celsius and roast the chicken for at least 1 1/2 hours or until the juices coming out of the chicken when poked run clear

Serve and enjoy!

© myFresha-licious (09August2015)


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