Saturday, 15 October 2016

Garlic marinated roast chicken with sautéed potatoes

When you want to prepare dinner, but don't want any hassle or effort, roast chicken, for me, is the easy answer. I have made tandoori marinated chicken before:
http://www.nosaibasfood.com/2016/06/tandoori-marinated-whole-roasted-chicken.html

This garlic chicken is just super tasty, the chicken is deliciously flavoured, and the accompaniment of the buttery flavoursome sautéed potatoes is just perfect! 



  • Skill level: Easy and straightforward
  • Serves: 7-8 people
  • Preparation time: 30mins - overnight (depending how long you marinate the chicken)
  • Cooking time: one hour
What you will need:

For the garlic marinated roast chicken

2 baby skinless chicken, with a few slits to allow better absorption of flavour
1 bulb garlic, peeled and minced
1 tsp salt
1/2 tsp cumin powder
1 tsp paprika
1/2 tsp bbq seasoning
1/4 tsp ginger powder
1/2 tsp garlic powder
1/2 tsp black pepper
2 tsp mixed herbs
5 tbsp plain yoghurt
3 tbsp cider vinegar
2 tbsp olive oil

For the sautéed potatoes

1kg baby potatoes, peeled and cut in half if large or left whole if small
boiling water
sprinkle of salt
2 tbsp butter
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp mixed herbs

How to make:

1) Mix all the ingredients under 'for the garlic marinated roast chicken' except for the chicken, place it over the chicken and ensure you rub it really well into the slits of the chicken. Cover, and place in the fridge to marinate (can be for a minimum of 30 mins to overnight, depending how much time you have)

2) When you are ready to cook the chicken, line a roast tin with foil, place the cooking rack on the tin (I place the rack upside down to allow the chicken to cook all round). Place the chicken on the rack, cover with foil and place into the oven on full heat (250 degrees celsius) for 30 mins

3) Remove the foil, bring down the oven temperature to 180 degrees celsius, and cook for 10 mins. After this time, turn the chicken on its other side and cook for a further 10 mins, then turn the chicken back and cook for a further 15-20 mins or until the chicken has cooked through

4) Meanwhile, place the potatoes in a pot with boiling water and salt. Cook for 10-15 mins (you do not want them to soften too much as they will become mushy). Drain the water

5) In a pot, over medium high heat, melt the butter. Add the potatoes, garlic, salt, black pepper, paprika and mixed herbs and give them a good mix

6) Cook, and continuously mix, until the potatoes have gained a lovely colour (around 15-20mins), then serve






I served this with tabooli (recipe is here: http://www.nosaibasfood.com/2013/01/tabooleh-salad.html) and boiled peas, as well as humus (recipe is here: http://www.nosaibasfood.com/2013/04/humus.html). Really delicious flavour, super simple and easy! Enjoy :)

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2 comments:

  1. JazakiAllah Khair - definitely one to try out :)

    ReplyDelete