Slightly inspired by Kylie Kwong, I made a variation of her radical roast chicken.
Wash, clean and trim a small chicken. Pat dry and put into a roasting dish with onions, carrots & garlic. Season chicken with salt, black pepper & light soy. Tuck butter pieces under skin. Pour olive oil over chicken.
Cover with foil and roast on high heat for 20 minutes. Uncover, lower heat and roast for another 40 minutes.
Remove, rest and carve. Make gravy. Serve with panfried potatoes.
Garnish plate with dried parsley and whatever you happen to have in the fridge. There was some leftover dill from yesterday so I used this.
Chicken
Potatoes
Carrots
Hazel's plate.
It was very quiet at the dinner table tonight.
p.s Just thought I should add that they usually have water with their meals, not fizzy drinks as tonight... :P
My dinner - Baby kailan fried the Cantonese way, with Chinese cooking wine and a dash of sugar, salt & light soy. The strange wormy looking bits are dried shrimps which I threw in for a bit of extra flavour.
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