Login
Login / Register
Please enter your mobile number below
Registration
Cooking Instruction:
* Preheat the oven to 200°C. * Unpack the pouch and transfer the chicken to a big plate. * Scrape the marinade and apply all over the chicken until the chicken is evenly coated. * Take an oven tray and spread some thickly sliced onions, carrots and potatoes to form a layer on the tray. * Place the chicken on the veggies, pour the remaining marinade from the plate onto the chicken and the veggies, and cover with an aluminum foil. * Place on the middle shelf of the oven and let it cook for 25 minutes. * After 25 minutes, remove the aluminum foil, scoop some of the liquid from around the sides of the chicken and pour over the chicken. * Put it back in the oven and allow it to roast (without the foil) for around 20 minutes or until the chicken gets an even brown colour all around. * Basting the chicken with remaining marinade while roasting will keep the chicken juicy. * Once done, remove from the oven and let the chicken rest for 10 minutes. * Cut the chicken into pieces and serve hot along with the vegetables and the juices.