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Monday, December 16, 2013

Roasted Chicken with Tomato Paste

After seeing so many roasted chicken recipes by Phong Hong, I was so tempted to try a simple one to head start my venture in this kind of dish.   Only a few steps and waiting, it's time to ENJOY tasty, flavourful chicken straight from the hot oven.
This roasted chicken was  served with an easy to prepare EZ Boiled Butter Cubed Potatoes [see post], recipe taught by a American/Filipino friend and an EZ Cabbage Salad [see post].  Ha! Ha!  it's easy, simple and good.
original recipe from Yum Yum magazine
[serves 3]
3 chicken whole legs - with or without skin according to preference
some Italian mixed herbs
1 onion - chopped
1 tsp ground black pepper
1 tsp salt 
1 tbsp sugar
1 tbsp honey
1 tbsp light soy sauce
4 tbsp tomato puree/paste
  1. Marinate chicken with marinade and season for at least 2 hours.
  2. Place marinated chicken on a baking tray, reserve some marinade sauce for later use.  Sprinkle Italian mixed herbs on top of the chicken.
  3. Roast in preheated oven at 220 degrees C for 20 minutes [middle rack].
  4. Pour remaining sauce over chicken and roast for another 20 minutes or until golden brown and well cooked.  Remove and serve with boiled potatoes and cabbage salad [optional].
Notes: Switch oven to grill the chicken for another 5 minutes to get it charred a little  [optional]
Notes: Visit this site for its' Nutritional Facts [here]
I'm sharing this post with Cook-Your-Books Event #7 
hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Christian Simple said...

W0w!! I will cook it this Holiday, thanks for the ideas. God Bless! Are you a personal chef in austin??

kitchen flavours said...

Hi Kimmy
Roast chicken is a favourite in my house! This looks delicious!
Thanks for sharing with CYB!

Phong Hong said...

Kimmy, thanks for the mention hee..hee...Your roasted chicken look good! Nice colour and I must try it too.

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