Joyce's Open Kitchen, literally

Oven Roasted Chicken

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This is a popular recipe that I have used for years. One of my first successes in the kitchen, it never fail to garner praises when it’s served at gatherings, dinners and parties. So old, this recipe has been, that I have lost the source of it, which means that I am unable to quote my reference. 

What was initially a recipe for roasted whole chicken has now been expanded to use for chicken wings as well (the children love them!). Usually, My helper or myself will marinate these chicken wings in a large batch and then freeze them. These usually can last us for 2-3 weeks. We have also taken to marinate them then send it to our super busy close friends so that they can freeze and roast themselves as a convenient dinner dish. 

Hope you will enjoy this as much as we do! 

  
Preparation time: at least 10 hours

Cooking time: up to 90 minutes for whole chicken / 25-30 minutes for chicken wings

Ingredients:

Method for whole chicken:

  1. After washing and cleaning chicken, pat dry with kitchen paper towel. Rub salt all over, including the cavity.
  2. Transfer whole chicken into a large ziplock bag. Add in all the marinate ingredients. Seal ziplock bag and shake the entire content, rubbing the meat in between to ensure marinate is well-mixed and chicken are well-covered with marinate. 
  3. Place chicken in fridge for at least 8 hours to marinate. Alternatively, you may freeze it and thaw to roast as and when. 
  4. Preheat oven at fan mode at 140°c. Take chicken out of ziplock bag and place it (breasts and wing tips facing up) on a rack inside the roasting tin. Baste chicken once using leftover marinate sauce in ziplock bag. You may sprinkle over more dried rosemary & black peppercorns if desired. 
  5. Once oven is heated, place roasting tin onto lowest rack of oven. Set oven timer at 90 minutes. However, you need to set separate timer at 15 minutes interval to baste chicken and adjust temperature.
  6. At 15 minutes interval, baste chicken quickly. Place back into oven and then up temperature to 160°c.
  7. At 30 minutes interval, repeat basting and then increase temperature to 180°c.
  8. At 45 minutes interval, repeat basting for the last time and increase temperature to 200°c. At this point onwards, you will need to watch the chicken. Once chicken starts to char at the wings, using a cake tests or skewer, poke right into the chicken breast (where meat is the thickest) to check if it is cooked. If tester / skewer comes out wet / slightly bloody, chicken is uncooked. Reduce temperature to 190°c and cover the top rack with aluminum foil to prevent furthering charring (this step is unnecessary if chicken is browning nicely and evenly without charring to the point of blackening) . Check chicken again at every 10 minutes interval. So far, my maximum cooking time is 90 minutes for a 1.5kg jumbo chicken. Tester should come out clean if chicken has already been cooked thoroughly. 

Method for chicken wings:

  1. After washing and cleaning chicken wings, pat dry with kitchen paper towel. Rub salt all over.
  2. Transfer wings into a large ziplock bag. Add in all the marinate ingredients. Seal ziplock bag and shake the entire content, rubbing the meat in between to ensure marinate is well-mixed and wings are well-covered in marinate. 
  3. Place them in fridge for at least 8 hours to marinate. Alternatively, you may freeze them and thaw to roast as and when. 
  4. Preheat oven at fan mode at 160°c. You may also use a toaster oven. Take chicken wings out of ziplock bag and place it on a rack inside the roasting tin.  Baste chicken wings once using leftover marinate sauce in ziplock bag. You may sprinkle over more dried rosemary & black peppercorns if desired. 
  5. 15 minutes later, baste chicken wings and then increase temperature to 200°c. Start checking at 25th minute. Depending on your oven, chicken wings will start to brown nicely between 25-30 minutes. 

Note:

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