I am always eager to try our new recipes of chicken during my vacations at home. Of all the methods to cook this meat, I enjoy roasting it the most. There is something about the crunch on the surface and the juicy layers underneath that is simply too good to put down.
For this twist of the traditional roast chicken, I am going to use a short-cut and save up on a lot of time. I generally did not want to cook it his way, but was always curious to find out what it would look like. We always take away something invaluable from every little thing we do in our daily lives. For me, cooking this dish is way to thank my mother for the countless hours she spends each day in the kitchen, making that perfect meal for our family.
For the marinade:
2 large chicken breast pieces
1 tbsp vegetable oil
2 large spoons pasta sauce (Any normal pasta sauce from the supermarket will do. And yes this is the short-cut)
Freshly squeezed juice of lemon, along with a little zest
Salt and black pepper as required
In a zip-lock bag, place the chicken and add the oil and pasta sauce. Mix the pieces well so that they are coated uniformly. Add the lemon juice and zest along with the salt and pepper. Mix well and leave it to rest in a fridge for a few hours, preferably overnight.
For the roasting:
1 large capsicum
1 large onion
Few cherry tomatoes or 2-3 small tomatoes
1 entire clove of garlic
A little garlic stem, nicely minced
Sprinkle of dried mixed herbs or pizza seasoning
Oil to grease
Aluminium foil for roasting
Pre-heat the oven to 200 degrees Celsius. Remove the chicken from the marinade bag and place in on a roasting tray large enough to comfortable fit the two pieces. Before doing so, make sure to place an aluminum foil on top of the tray and grease it well.
Now half the onions, capsicum and tomatoes and peel the garlic of its outer skin, but leave it whole. Add the vegetables to the leftover marinade in the bag and mix well. Place them in the roasting tray beside the chicken, spreading them evenly. Drizzle the garlic stem, mixed herds, a little oil and salt over the vegetables. Place the tray in the oven and roast for 30 minutes at the mentioned temperature.
After 30 minutes, take the tray out and check if the chicken and vegetables are cooking well and the marinade is caramelizing. Cover the tray entirely with foil and place it back in the oven. Reduce the heat to 150 degrees and let it cook for another 10 minutes or till done.
On taking out, the chicken should be nice and tender, and the vegetable would be soft enough to crumble with your fingers.
Once cooled, squeeze out the onion and garlic from the shells and add to a blender. Add the roasted capsicum and all the liquid that may have collected on the foil. Toss in some fresh mint and lemon juice along with half a spoon of pasta sauce. Add a little water and blend. Serve it along with the chicken pieces.