Half of a fresh chicken is marinated in a delicious mixture of thyme, paprika and butter. When you bite into this Christmas classic you’ll enjoy the taste of the flavourful buttery marinate and tender juicy chicken.
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Prep: Remove the Thyme and Paprika Roast Chicken (Half) from the package and add it to a bowl. Gently massage the chicken by hand to refresh the marinade.
Cooking Methods:
Oven (Time: 40 minutes)
1. Pre-heat your oven to 160℃ or Gas Mark 4 for 10 mins.
2. Grease a baking tray with a teaspoon of oil and put the chicken on the tray. Cover it with aluminium foil and put the tray in the oven. Cook it for 25 minutes.
3. Remove the tray, take off the aluminium foil, and use a spoon to pour the juices in the tray over the meat. Increase the oven temperature to 210℃ and put the uncovered chicken back in. Cook it for 15 minutes or until the skin turns golden-brown.
4. When the skin becomes crispy remove the tray. Once again drizzle the juices that have collected in the tray over it.
Pressure-Cooker (Time: 30 mins)
1. Heat 1 tablespoon of oil in a pressure-cooker over a medium flame.
2. Add any chopped vegetables of your choosing like onions, potatoes and carrots to the cooker and stir fry them for a few minutes.
3. Place the half roast chicken in the cooker on top of the vegetables.
4. Cover the pressure cooker without the weight (whistle) and allow it to cook on a low flame for 30 minutes.
Serving Suggestions:
Let the Thyme and Paprika Roast Chicken rest for a few minutes once cooked. Serve with bread rolls and a salad or enjoy the dish on its own.
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