However, you will be greatly rewarded with a deeply flavoursome dish at your dining table! The chicken thigh is juicy, succulent and tender! Probably due to the slow bake. The gravy is superbly tasty.
With this dish, there's NO need to prepare any soup to accompany your meal. Serve with rice or pasta as you so fancy ;)
Ingredients:
Chicken legs/thighs (whole)
1 whole onion (sliced)
1 Potato (sliced; I used Russet Potato)
Broccoli (sliced - flat-wise)
Cauliflower (sliced - flat-wise)
Capsicum (3 types, sliced)
1 Carrot (sliced)
Celery (couple of stalks)
1 Tomato (sliced)
Here's what I did:
1. Marinate chicken thighs generously with pepper, sesame oil, and soya sauce. Sprinkle some herbs (optional; I used Masterfoods Mixed Herbs). Cover and chill in fridge for at least 4 hrs (Turning thighs over mid-way).
2. Pre-heat oven to 200degC. Take marinated chicken out of fridge.
3. With a pot of water just enough to cover these vegetables, bring the Broccoli, Cauliflower, Carrot, Celery, and Potato to a low boil -- enough to soften the vegetables slightly. Add in a pinch of salt.
4. In the baking tray, lay onions.
5. Drain the boiled vegetables and lay them over onions (do not discard water). Followed by capsicums and lastly, tomato.
7. Place chicken thighs on top. Skin side up. Drizzle the marinate-juice onto chicken. Sprinkle some more herbs as desired.
8. Bake at 200 degC for 30mins.
9. Flip chicken over and return to oven for another 20-25mins.
10. Lastly, turn chicken over (skin side up again) and bake for 5-10mins or till skin is golden brown. Serve.
1 comment:
This dish is fabulous. Was @ first not sure how the veggies would turn out cuz I really don't like soggy or overcooked veggies. But the potatoes, leak and capsicum n onions give the gravy a rich taste. The chicken is yummy too. A friend taught me to cover the dish with aluminium foil and remove it in the last 10 mins. That gives the chkn a nice roasted look and taste.
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