Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes.
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Ingredients for Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes:
- Require - Chicken Marinade.
- Provide 1 of Medium Sized Whole Chicken(Butterflied).
- Require Handful Fresh Rosemary and Sage(chopped).
- Provide 1 Tsp for Fennel Seeds.
- Give 1 Tsp - Whole Cloves.
- Need 1 Tbsp - 5 Spice.
- Need 1/2 Tsp Cinnamon.
- Provide 1 Tbsp - Light Soy Sauce.
- Require Salt and Pepper Seasoning.
- You need for Roast Potato Ingredients.
- Give 2-3 of Medium Sized Sweet Potatoes(Peeled and cut into medium chunk sized).
- Provide 1 Tbsp Cajun Seasoning.
- Require 1 Tbsp Dried Thyme.
- Require of The Medley.
- Need 4 of Large Carrots (peeled and cut into medium chunk sized).
- Provide 3 Red Onions (Cubed).
- Provide Handful - Fresh Parsley(chopped).
- Need of Drizzle of Balsamic Vinegar.
Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes making:
- 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.
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