Prepping Your Chicken for Perfect Roasting

Flavorful and Juicy Homemade Dry and Wet Marinades

To make this delicious Asian-style grilled chicken, you'll need two types of marinades: dry and wet. For a whole chicken weighing approximately 1.5-2KG (3.3-4.4lbs), you'll need the following ingredients:

• Half tsp of coriander seeds
• Half tsp of fennel seeds
• Half tsp of cumin
• Half tsp of black peppercorn
• 2 tsp of salt
• 4 cloves of garlic (5 for a more Asian flavor)
• A piece of ginger, about 1.5 inch in size
• 2 chili peppers (add 3-5 for extra spiciness)
• 1 tbsp Ordinary soy sauce

FirstBegin by grinding 1/2 teaspoon of coriander seeds, 1/2 teaspoon of fennel seeds, 1/2  teaspoon of cumin, and 1/2 teaspoon of black peppercorn in a grater.

Add 2 teaspoons of salt to the mix and continue to grind until well combined.

Once the spices and salt are well combined, take out 2 teaspoons of the ground mixture and set it aside for later use as the dry marinade.

NextTo make the wet marinade, add the peeled ginger, 4-5 garlic cloves, and 2-5 chili peppers to a grinder.

Pour in 1 tbsp the ordinary soy sauce, Japanese, Chinese, or from any other Asian countries doesn't matter, and grind the mixture together with the remaining spice mixture until it becomes a moist sauce.

Spread the moist sauce evenly on the inside of the chicken, making sure to coat every corner. This will allow the flavors to penetrate deep into the meat and create a juicy and tender texture.

Once the inside of the chicken is coated, it's time to move onto the outside. Evenly coat the surface of the chicken with the dry spice mixture that you set aside earlier. This will create a beautiful crust on the chicken and add an extra layer of flavor and texture.

Once the chicken is evenly coated both inside and outside, cover it with aluminum foil wrap and let it rest in the refrigerator for at least 8 hours or up to 24 hours for maximum flavor. During this time, the flavors of the marinade will infuse into the chicken, resulting in a more flavorful and tender dish.

The longer you let it marinate, the more flavorful and succulent the chicken will be. If you're short on time, 8 hours should suffice, but if you have the luxury of time, go for the full 24 hours.

When you're ready to roast, take the chicken out of the refrigerator and let it come to room temperature for about 30 minutes before grilling. This will ensure even cooking and prevent the chicken from drying out.

Before putting the chicken in the oven, prepare some vegetables of your choice. For this time I'm using potatoes, carrots, garlic, and jalapeños. You can also add sweet potatoes and corn if you like. Cut the vegetables into bite-sized pieces and place them in a large mixing bowl. 

Next, add some peppercorns, salt, and olive oil to the bowl and stir well to coat the vegetables evenly. If you prefer less heat, you can remove the seeds from the jalapeños before chopping them.By roasting the vegetables alongside the chicken, you'll not only infuse them with delicious flavors but also make a complete meal. Simply spread the vegetable mixture next to your chicken.

After pouring in the vegetables, without preheating the oven, we do the first roast, putting the chicken in a 425°F (215°C) oven for about 40-50 minutes.

Keep in mind that cooking time may vary depending on the size of the chicken and the temperature of your oven, so adjust accordingly.

At the same time as the first baking, let's make a sauce that will make the chicken skin more crispy and delicious. This sauce is very simple to make - just mix together a tablespoon of honey and a tablespoon of soy sauce, in a ratio of 1:1. Stir them together until the mixture is smooth and well-combined.

This sauce will add a deliciously sweet and savory flavor to the chicken and will help the skin to become crispy and golden brown during the second stage of baking.

After the first roast, take out the chicken and brush the honey and soy sauce mixture evenly over the skin. This will create a delicious crispy and sweet glaze. Then return the chicken to the oven for the second roast at 425°F (215°C) for another 10-15 minutes, or until the skin becomes golden brown and crispy.

Keep an eye on the chicken during this second roast to make sure it doesn't burn. If necessary, cover it with foil to prevent the skin from getting too dark. Once the chicken internal temperature of the chicken reaches 165°F (74°C). and the skin is crispy, remove it from the oven and let it rest for a 15 minutes before carving and serving.

Great tip!

Making gravy with the juice from the chicken is a delicious way to add even more flavor to your dish. By straining the liquid and then thickening it with a slurry of cornstarch and water, you can create a smooth and velvety gravy that pairs perfectly with the roasted chicken and vegetables. Plus, it's a great way to use up any leftover liquid from the chicken and reduce food waste.

Congratulations, you have just prepared a mouth-watering Roast Chicken and Vegetable Medley that is sure to impress your taste buds! The juicy and tender chicken infused with the flavorful spice blend and coated with a sweet and savory honey soy sauce is simply irresistible. Not to mention the aromatic and perfectly roasted medley of colorful vegetables that provide a delightful crunch and complement the chicken perfectly.

As you savor each bite, the explosion of flavors and textures will leave you feeling satisfied and content. Whether you're enjoying a cozy family dinner or entertaining guests, this dish is sure to be a crowd-pleaser. So sit back, relax, and relish in the deliciousness of your homemade Roast Chicken and Vegetable Medley.
 
Bon appétit!