Ingredients
1 whole fresh chicken
olive oil
clove of garlic
vegetables
salt
Marinade
I/2 cup of orange juice
2 tablespoons of olive oil
2 tablespoons soy sauce
crushed clove of garlic
herbs/spices
Gravy
Corn flour
Method
- Preheat oven to 200 degrees C
- Cut the chicken in half lengthways through the breast bone.
- Wash and pat dry with paper towel
- Put a splodge of olive oil in a baking dish and rub all over bottom (the baking dish you idiot!)
- Put the chicken, skin side up, at each end of the baking dish
- Chop clove of garlic and place in bottom of dish
- Baste with all of the marinade using a clean (unused) paint brush or pastry brush
- Sprinkle salt over the chicken
- Put vegetables in the dish
potatoes cut in half (leave the skin on)
whole carrots (leave the skin on)
pumpkin wedges (leave the skin on)
whole onion(leave the skin on)
whole eggplant(leave the skin on)
anything else
Put in oven and have a look after 50 minutes
To make gravy, if required, remove the chicken and vegetables from the
baking dish add 2 teaspoons of corn flour to about 1/8th cup of water,
mix with pan juices and heat on top of stove until it is thickened.
Why do you leave the skin on the vegetables?
Official Reason – they taste better and have more nutrition. Blokes reason –it’s easier.