Recipe: Tasty Oven roast chicken and salad

Oven roast chicken and salad. Combine spices, salt and pepper, and liberally season chicken on both sides. Heat clarified butter in a large oven-proof skillet over medium-high. On a baking sheet, place chicken breasts skin side up.

Oven roast chicken and salad Place all of the vegetables into a mixing bowl and pour in half of the marinade. Toss it all together and tip it out onto a baking tray. Put a medium saucepan over a high heat and pour in the chicken stock. You can have Oven roast chicken and salad using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Oven roast chicken and salad

  1. Prepare of Full chicken.
  2. It's of Salt.
  3. Prepare of Pepper.
  4. Prepare of Garlic.
  5. It's of Curry.
  6. Prepare of Onion powder.
  7. Prepare of Rosemary.
  8. Prepare of Olive oil.

Dust with a sprinkling of salt flakes and place in a roasting pan on the centre shelf of the oven with the garlic. Remove garlic from foil, pulling the cloves apart. Remove the tin from the oven, then scatter the ciabatta pieces around the chicken and ruffle over the prosciutto. Roast chicken is a timeless classic that never ceases to leave us feeling comforted and totally satisfied.

Oven roast chicken and salad instructions

  1. Make a paste using the ingredients then marinate your chicken. Take two whole onions, rosemary and 5 cloves of garlic and place inside the chicken..
  2. Cover with a foil paper and let it be for not less than an hour..
  3. Pre heat your oven for about 20 minutes then place the chicken inside at 180 degrees for 45 minutes..
  4. For the salad, cut up the cucumber, tomatoes, capsicum, add some oilive oil, lemon juice, salt and pepper..

And hey, you don't even need to roast it yourself — picking up a rotisserie chicken on the way home from work totally counts! Sprinkle inside and out with onion powder. Drizzle olive oil all over the chicken and sprinkle it with sea salt and black pepper. Strip over the thyme leaves (reserving the stalks). Rub the flavours into the skin, then halve the lemon and put it inside the cavity along with the thyme stalks.