IHOF African Gourmet Seasonings
Servings:
4-6 people
Tender and Juicy Roast Chicken
Ingredients
- 1 whole Chicken
- 1 lbs baby potatoes (or any potatoes of choice)
- Olive Oil
- 100g of unsalted butter
- 1 White Onion
- 4 tbs Parsely Flakes
- 4 tbs Ihof Barbecue Seasoning
- 4 tbs Ihof Garlic Peppers and Herbs
- 4 tbs Ihof All- Purpose Savoury
Instructions
- Roast Chicken:
a) Brine the chicken for at least 8 hours in enough water to cover the chicken, ½ cup of salt and 2 tablespoons of sugar in the fridge
b) Remove the chicken from the brine solution, pat dry and allow rest for a few minutes.
c) Prepare Marinade: Ihof Seasoning Mix: 2 tbs Barbecue Seasoning, 2 tbs Garlic Peppers and Herbs, 2 tbs All purpose Savoury, ¼ cup olive oil. Mix to combine.
d) Coat the chicken with the marinade mix, being careful to reach underneath the skin, tie up with a butchers twine and place in a roasting pan to roast in a preheated oven for at least 1 hour (till skin gets crispy).
Pre-Heat oven to 500 F and before putting chicken in, immediately reduce temperature and bake at 350 F.
Roast Chicken for approximately 60 Mins, once done, remove from oven and leave to sit for approximately 30mins. Carve and Serve. - Potatoes
a). Peel and cut up the potatoes, and mix into the 100g of butter, and 2bs IHOF Garlic Peppers and Herbs Seasoning, 4 tbs parsley flakes, and place in a baking pan the oven next to the chicken.
b) Caramelized Onions: Slice half an onion length-wise, and fry for 15 mins on low heat, in a pan with 2 tbs of unsalted butter. Stirring frequently. Fry until golden brown, add water or chicken broth if you wish.
c) Add Caramelized onions, to potatoes which are half-way baked in the oven, and continue baking with the potatoes, until potatoes are tender.
Once done Baking potatoes at 350 F remove from oven and use a fork to fluff it as you desire. Transfer into the baking pan of the Roast Chicken to serve or serve alone.
