The chicken is very easy to make. All you need is a few ingredients and you have a nice meal that looks like you took hours to make. I had two chickens each a little over 3 lbs., which easily fed 10 of us with all the sides. Everyone enjoyed the chicken, potatoes, and coconut tapioca pudding. Below is the recipe for the lemon herb roasted chicken.
chicken with veggies before it is cooked (left); Roasted Lemon Herb chicken (right)(Adapted from 2 recipes on food network)
Serves 4
Ingredients:
1-4-5lb. whole chicken
5 sprigs of rosemary, chop 2 tablespoons
5 springs of thyme, chop 2 tablespons
1/2 bunch of parsley, chop 2 tablespoons
1 lemon cut into slices
2-3 tablespoons of olive oil, more for drizzling on chicken
1 head of garlic, halved
kosher salt and black pepper
1 1/12 lbs. potatoes, cut into medium chunks
1 1/2 lbs. baby carrots
2 cans of chicken stock, Homemade is best
Directions
1. Preheat oven to 400 degrees F.
2. In food processor take the chopped rosemary, thyme, and parsely and process until combined. drizzle olive oil until you form a paste. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Generously sprinkle the inside of the chicken and the outside with salt and black pepper. Schmear the herb paste under the skin of both chickens. Save some of the paste to rub all around the chicken. Drizzle olive oil over the whole chicken.
3. Take the rest of the rosemary, thyme, and parsley and put it inside the cavity of the chicken. Take the garlic halves and lemon slices and also put into the cavity of the chicken. Tie the chicken legs together to hold the chicken in place.
4. Place the potatoes and the baby carrots on the baking pan. Season veggies with salt and pepper. Put chicken on top and roast in the oven for about 15 minutes, get a nice golden brown skin. Baste the chicken with chicken broth.
5. Turn the heat to 375 degrees F. Continue to cook the chicken and basting with chicken broth every 20 minutes. Continue to roast chicken for 1 1/2 hours. (it takes about 17 minutes per lb for chicken to be done). Turn the pan halfway during baking. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh.
6. Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted veggies.
Thai coconut pudding
serves 8-10
Ingredients:
1/2 cup pear sago/tapioca
1 cup diced taro
1 can of coconut milk
1 cups of water
1/2 cup of rock sugar (use granulated sugar if cannot find rock sugar)
Directions
1. Remove skin from taro and cut into small diced cubes
2. Add taro to a boiling pot of water and cook until tender (fresh taro takes about 20 minutes), drain.
3. In a separate pot, add tapioca to another boiling pot of water. Boil for 5-6 minutes, turn off the heat and cover for another 10-15 minutes. Begin checking tapioca after 10 minutes – the tapioca is done once it has turned translucent (no white center). Drain any excess water.
5. On low heat, add can of coconut milk and 1 cups of water to the tapioca. If you are using rock sugar, add it in during this step since it takes awhile to break down.
6. Add more sugar if not sweet enough. Add small amount at a time.
7. If you prefer a soupier consistency, add more coconut milk or water.
If you would like to have a catered party or event, you can contact me at at fancindy888@gmail.com
