Sunday, March 13, 2011

My Baked Rosemary Chicken

My Baked Rosemary Chicken.....
1 whole chicken cut into halves
1 pack of McCormick Rosemary Chicken Marinate
(Manage to grab 1 at Giant!)
3/4 cup warm water
1/4 cup olive oil
1 cube non msg chicken stock - I use Maggi.

5 piece of potatoes skinned and cut into chunks
5 piece of sweet peas
50g asparagus
1 small yellow and red capsicum or bell pepper sliced
1 small carrot cut into chunks
2 large onion cut into chunks

1 cup chicken broth
2 cups water
1 cube non msg chicken stock
1 stalk of celery chopped
1 small carrot cubed
1/2 tsp black pepper coarsely grain
1/2 tsp chopped garlic
1 tbsp chopped red onion

Chilie Tomato Gravy;
2 medium red tomato
3 piece of red chillies
1/2 tsp ground black pepper
Juice of half lemon
Fresh parsley - 2 stalk
(Blend all ingredients and cook to boil and add sugar and salt to taste)


  1. Dissolved marinade and chicken stock mix in warm water - whisk it by hand!
  2. Then add oil, continue whisking.
  3. Lay chicken in a container and pour marinade over chicken and coat thoroughly.
  4. Refrigerate overnite in a close container - or use cling wrap, to wrap your container.
    Wrap and refrigerate overnite....
    Marinate/coat the potatoes
    in the remaining gravy...
  6. Remove chicken from the marinade, and use the remaining marinade in the container to quickly coat the potato chunks.
  7. Remove potatoes and lay in the baking dish together with onion. Set aside the remaining marinade.
  8. Put the chicken on top of the potatoes.
  9. Bake for 1hr at 180c, turning the chicken at half way thru.
    The vegetables....
  10. While the chicken is in the oven, marinate the vegetables with the remaining marinade.
  11. 10-15 minutes before chicken is done put the vegetables and continue baking until done.
  12. Use the remaining marinade to make soup.
  13. To make soup, stir fry garlic, onion and black pepper in a pot or sauce pan.
  14. Add in chicken broth, water, chicken stock and the leftover marinade, cook to boil.
  15. Add in  carrot and celery, and add salt to taste.
  16. Serve with Rosemary Chicken Rice

My Baked Rosemary Chicken and My Roemary Chicken Rice
.... western dish serve on 'tikar mengkuang' !!!!!

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