Roasted Chicken
Chicken is one of the easiest dishes to make. As we all enjoy eating chicken, I have mastered the easiest way to cook without stressing over it. No lengthy time for preparation needed, no marinating since my chicken marinade as it cooks in the oven and still comes out extremely tasty.Ensure you defrost your chicken well before seasoning and cooking. This will allow the spices to soak well into the chicken and produce great flavour.Roasted Potatoes are some of our family favourites. It is much more preferred to boiled ones.The combination of Chicken and potatoes make spinach find its rightful place in this recipe. Nothing gets wasted.We hope you try out this delicious recipe and let us know what you think in the comment section below.
Ingredients
Roasted Chicken
- 2 kg Fresh Chicken
- 1 tbsp salt
- 1 tbsp curry powder
- 1 tsp black pepper powder
Roasted Potatoes
- 2.5 Kg Fresh potatoes
- 1 Medium sized Onion
- 1 tbsp Salt
Stewed Spinach
- 1 Kg Frozen Spinach
- 1 tsp Salt
- 1 tsp Vegetable stock powder
Instructions
Roasted Chicken
- Wash chicken thoroughly
- Add the salt, curry powder, black pepper and stock powder into the chicken
- Mix well
- Add the onions and mix well
- Grease a roasting tray and empty the chicken into the tray
- Lay the chicken pieces evenly, ensuring the skin covers the meat well
- Place tray in the oven and roast for 1 hour
- Turn the chicken pieces over and roast for a further 20 - 30 minutes; until golden brown and still moist
Roasted Potatoes
- Peel the potatoes
- Wash thoroughly
- Cut them to medium size
- Place in a large saucepan and season with salt
- Add the chopped onions and boil for 10 minutes
- Remove from heat and drain off the water
- Grease a large roasting tray
- Rub some cooking oil over the potatoes using a brush or spray the cooking oil
- Roast for an hour
- Ensure they are golden brown
- Remove from oven and serve immediately
Stewed Spinach
- Fry onions in a pan until golden brown
- Open the packet of frozen spinach and add into the pan
- Mix and cover the pan
- Cook for 10 minutes
- Add salt and vegetable stock powder, mix well and cook for a further 5 minutes
- Turn off the heat and serve