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.

Ingredients

original recipe from Yum Yum magazine

[serves 3]

3 chicken whole legs - with or without skin according to preference

some Italian mixed herbs

Marinade

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