Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes.
You can cook Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes using 18 ingredients and 4 steps. Here is how you cook it.
Ingredients of Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes
- You need of Chicken Marinade.
- Prepare 1 of Medium Sized Whole Chicken(Butterflied).
- You need Handful of Fresh Rosemary and Sage(chopped).
- Prepare 1 Tsp of Fennel Seeds.
- It's 1 Tsp of Whole Cloves.
- You need 1 Tbsp of 5 Spice.
- Prepare 1/2 Tsp of Cinnamon.
- You need 1 Tbsp of Light Soy Sauce.
- Prepare of Salt and Pepper Seasoning.
- You need of Roast Potato Ingredients.
- It's 2-3 of Medium Sized Sweet Potatoes(Peeled and cut into medium chunk sized).
- You need 1 Tbsp of Cajun Seasoning.
- It's 1 Tbsp of Dried Thyme.
- Prepare of The Medley.
- You need 4 of Large Carrots (peeled and cut into medium chunk sized).
- Prepare 3 of Red Onions (Cubed).
- Prepare Handful of Fresh Parsley(chopped).
- Prepare of Drizzle of Balsamic Vinegar.
Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes instructions
- Combine and marinate the butterflied chicken. Tip: place 3 Tsp of butter on top the chicken before cooking. Preheat oven at 200'C. Place the chicken(skin side up) onto the middle rack and cook for 45 mins. Tip: Flip twice: at 20 mins mark and 10 mins mark.
- Meanwhile parboil the prepped potatoes and carrots separately till half cooked.(not too soft). Drain completely. Add 2 Tbsp of oil, Cajun seasoning and thyme to an oven tray; place in the oven for 3 mins. Add the parboiled potatoes, mix in and place on the top rack and roast for 20 mins..
- Heat up a drizzle of oil. Add the parboiled carrots and onions. And shallow fry for 5 mins. Add the balsamic vinegar, cover tightly and cook on medium high heat for 8-10 mins. Add chopped parsley. Season.
- Serving Suggestion.
