Roast Chicken with Caramelised Onions a.k.a Shallots

Normally, I tend to take advantage of the opportunity to make more involved meals that wouldn't be suitable for a weeknight, but for the past couple of weeks, I have only had 'one day off' each week - Sunday. Which means when Sunday finally rolled around, I would be too busy taking care of things around the house just generally so exhauted that high maintenance meals were not in the cards. It turns out though, this meal is a perfect compromise.

It requires literally less than 10 minutes prep time but the end result is a delicious roast chicken topped with crisp caramelised onions. Paired with some homemade mashed potatoes and steamed mixed vegetables, this is total comfort food with minimal effort.

...chicken pieces, all prep...

... 'throw' them into the oven...

The simplicity of this recipe is great, and I think it would lend itself to variations. I did think it was a tad on the vinegar-y side of me, so next time I may subs part of the vinegar with lemon juice, or just use less vinegar. But there most definately will be a next time because when a recipe is this quick and this tasty, it's too good to pass up.

...look at that onions... starting to caramelise...

The Ingredients:

6 pcs bone-in, skin-on chicken (thighs and drumsticks are good..)

3 tbsp Olive Oil

3 tbsp Vinegar

1 tbsp Light Soy Sauce

4 large onions - peeled and sliced

Salt and Freshly ground Pepper

Parsley (ran out of fresh ones, so I used dried ones)

Directions:

Preheat oven 350 degs.

In baking dish large enough to hold all the chicken pieces in a single layer, combined the olive oil, vinegar, soy sauce and onions.

Toss the chicken in the mixture, coating with onions.

Season with salt and pepper.

Place the chicken pieces in the baking dish so they are skin-side up.

Bake for 20 mins, until the chicken pieces begins to brown on top.

Turn the pieces of chicken over and spoon some of the juices and onions over the top.

Bake for an additional 20 mins or until the chicken is cooked through and the onions are caramelised.

Remove from oven and sprinkle lightly with parsley.

Done...!

Dinner is served.

'Coke-Can' Roasted Chicken

It is just me, or is Coke Can chicken a boy thing?

Look, I grew up with two older brothers, a sister and three younger brothers, and if you told them you were going to insert a 'half-drunk' Coke into the butt of a chicken and roast it, I think they actually get interested in cooking..! *laugh*


I found out a brilliant way to roast a chicken, in the oven.

Yes, the chicken looks rather ridiculous on its Coke can perch, covered with a herb rub and half-ready to salute you!

But hear me out. While the chicken is dry roasting on the outside, the inside is being bathed with steamy Coke, keeping the chicken meat wonderfully moist. The result is tender, falling of the bone meat, encased in salty, herby, crispy skin.

(the preparation)

I follow a basic method of roasting a chicken. I am using just some olive oil, salt, freshly ground pepper, fresh thyme and rosemary (yes, fresh from my garden..!) on the chicken, which I believe brings out the best in the chicken's flavour.

You can easily experiment with your favourite spice rub, or even use chicken broth instead of a Coke. Just use an empty coke can and half filled with chicken broth.

I do have grill.... but so 'leceh' to start up the fire; therefore I decided to roast the chicken this way in the oven.

Just place it as directed on an open half-filled can of Coke, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350deg F until done (about an hour fifteen to an hour and a half for a 1.5kg chicken) .

You can also use an open can of baked beans (don't forget to remove the paper label wrapper) instead of the Coke. The chicken juices will run into and flavour the baked beans, which you can then use as a side dish for the chicken.

Jacket Potatoes to accompany the Chicken.

Dessert - strawberry with whipped cream.. my daughter's favourite..!
...enjoying her dinner... forget about fork & spoon - use hand!.... burppp...!

COKE-CAN ROASTED CHICKEN

Sharing the recipe:

1 whole Chicken (about 1.5kg)

2 tbspn Olive Oil or Vegetable Oil

1 opened, half-full can of Coke - room temperature

1 tbspn salt

2 tbsp chopped fresh Thyme

2 tbspn chopped fresh Rosemary

1 tbspn freshly grounded Black Pepper

Method:

Heat up oven to 350deg F

Remove neck and gibles from cavity of chicken. Rub the chicken all over with olive oil.

Mix the salt, pepper, thyme in a little bowl, then sprinkle it all over the chicken.

Make sure Coke can is open, and only half-filled (drink the other half...*laugh*..!)

If you want, you can put a sprig of thyme or another herb like rosemary or sage in the Coke can.

Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity (meaning: stick the coke can into the chicken butt..!). Place the chicken in the oven, using the legs and Coke can as a tripod to support the chicken on the rack to keep it stable.

Close the oven door... and walk away (don't go shoppping pulak..!)

DO NOT even check the chicken for at least an hour.

After an hour passed, keep checking the chicken every 15 mins or so, until a meat thermometer inserted into the thickest part of the thigh reads 160degF. The total cooking time will vary depending on the size of your chicken and the internal temperature of your oven. A 1.5kg chicken will usually take around 1 1/2 hours. If you dont have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Carefully transfer the chicken to a tray or pan.

I say "carefully" because the Coke can, and the coke inside of it, is quite hot.

One way to do this is to slide a metal spatula under the bottom of the Coke can. Use thongs to hold the top of the chicken. Lift the chicken, coke can still inside, and move it to a tray. Let the chicken rest for 10 mins. Carefully lift the chicken off the can. If it get s stuck, lay the chiken onits side, and pull our the can with thongs.

For this dish, I prepared jacket potatoes topped with sour cream and steamed veges, to accompany the chicken...Enjoy...!

Hmmm....Come to think of it... maybe next time I will try with a Kickapoo drink.