Roast chicken

Roast chicken tray bake

If you’re not interested in the story, here’s the recipe.

Roast chicken vegetable tray bake

Hello reader,

How are you? I hope you have enjoyed a good week in food and life.

My week has been good. New things cropped up at work which added to the excitement of what I do in the office. I like how we have become better at detecting signs of imminent change, and we act more quickly. Ideally, we would be able to both pre-empt potential incidents and prevent them from worsening.

In terms of food, my week has been dominated by an incessant desire for chocolate. I am craving it every day; especially while behind my desk at work and in the evening after I have washed the dishes.

I do not seem to be able to get enough, yet each morning when I stand on the scales the feelings of regret and guilt are powerful. Not powerful enough though to elicit change in my chocolate-seeking behaviour. There will be some amateur psychologists who will tell me to focus on superior quality chocolate or to bring more fruit and vegetable snacks to work. I do these things already!

Recipe

Ingredients

  • Chicken
  • Potato
  • Pumpkin
  • Shallots
  • Brussels sprouts [1]
  • Fennel
  • Lebanese eggplant (aubergine)
  • Salt
  • Pepper
  • MSG [2, 3]
  • Neutral oil, I use rice bran oil
  • Grated cheese, I prefer a hard cheese for this with good melting qualities

Instructions

Tools and equipment

  • Cooking shears
  • Knives
  • Cutting boards
  • Baking tray
  • Baking paper

Initial preparation

  1. Turn the oven on to 180 °C.
  2. Make sure your cutting boards are clean and dry.
  3. Sharpen your knives because a sharp knife is a safe knife.
  4. Lay some baking paper on a baking tray or what American cooks tend to call a baking sheet.

Chicken

Content warning! [old medical school anatomy story depicting graphic scenes]

  1. Lay your chicken on a cutting board and take a pair of cooking shears and cut the vertebral column out. This reminds me of year two in medicine. At the end of the year prior to examinations some of us ventured back to the anatomy laboratory to revise some anatomy on our cadavers. I was shocked to find all the cadavers were lying prone and prosectors with circular saws were harvesting vertebral columns for the professor of neuroanatomy. It would be fun to use a circular saw on my chicken, however, all I had were cooking shears. [4]
  2. The next step is the fun bit, splay out the chicken with the fingers of both hands under the bird and press down on its breast with your thumbs. You can confirm the job by using the heel of your palm and pressing down to flatten the chicken onto the cutting board. [5]
  3. Season the bird on all sides and if you like poke your fingers between the skin and muscle and get some salt up between the two layers. Gently work your hand in there and have a good feel around and spread that salt. Be gentle though, you don’t want to damage your bird.
  4. Sprinkle a little neutral oil on the skin, and gently massage the skin.
  5. Lay the bird on one side of a baking sheet.

Vegetables

  1. Cut the potato and pumpkin into bite-sized pieces. Place them into a large bowl.
  2. Quarter the shallots and shred the Brussels sprouts. Put them into the bowl with the potato and pumpkin.
  3. Slice some shallots and red onion and put them into the bowl.
  4. Slice the fennel and put it into the bowl too.
  5. Peel the eggplant and slice it.
  6. Add a generous slug of neutral oil to the bowl and enough salt for your taste and with your hands mix all those vegetables and coat them with oil and salt.
  7. Feel free to add things like grated cheese and herbs to suit your taste.
  8. Spread the lubricated and salty vegetables on the baking sheet next to the chicken.
  9. Insert a meat thermometer into the thigh and put the baking sheet into the oven.

Cooking in one baking tray

  1. Put the baking tray into the oven and use the thermometer’s app to monitor the cooking.
  2. When the app signals it’s time to remove the baking tray, take the tray out of the oven and allow the chicken to rest.

Plating and serving

  1. Once the chicken has rested, transfer the vegetables to another tray and put the chicken onto a cutting board.
  2. Use a sharp knife to break down the chicken and separate the legs and wings and dissect the breasts.
  3. Keep one thigh and drumstick for dinner and a portion of the vegetables too.
  4. Place the rest of the chicken pieces and vegetables into vacuum bags.
  5. Seal the bags and place them into the refrigerator or freezer for meals later.
  6. Place the remaining chicken and vegetables onto a dinner plate.
  7. If you want, you could make some instant gravy for the meal. I didn’t want to tonight.
  8. Give thanks to the Lord for His many blessings.
  9. Eat with a knife and fork.

Thoughts on the meal

It’s not like I haven’t cooked a chicken and vegetable tray bake recently. This remains a simple “pot” meal that is both easy and convenient.

I also added some kale sprouts for extra kale flavour.

Final thoughts

  1. Do you like cooking a whole chicken and keeping it for later meals?
  2. Do you like flattening the chicken first to make cooking faster?
  3. What are your favourite vegetables to eat with chicken?

References

  1. Kapusta-Duch, J., et al., The beneficial effects of Brassica vegetables on human health. Rocz Panstw Zakl Hig, 2012. 63(4): p. 389-95.
  2. Obayashi, Y. and Y. Nagamura, Does monosodium glutamate really cause headache? : a systematic review of human studies. J Headache Pain, 2016. 17: p. 54.
  3. FSANZ, MONOSODIUM GLUTAMATE A Safety Assessment TECHNICAL REPORT SERIES NO. 20, A.G.D.o. Health, Editor. 2003: Canberra.
  4. Bogduk, N., W. Tynan, and A.S. Wilson, The nerve supply to the human lumbar intervertebral discs. J Anat, 1981. 132(Pt 1): p. 39-56.
  5. Publications, H.H., How To Avoid Foodborne Illnesses. 2017, Harvard Health Publications: Boston.

Where’s the quinoa in this delicious chicken roll?

TGIF people and it’s Friday night with the footy about to start and a weekend to enjoy. What could be better than a quick and easy delicious chicken roll? The perfect food to eat while watching the footy. Lets Go Broncos!

So where’s the quinoa? Well it’s in the wholemeal pane di casa!

Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing and a line of mustard, my delicious chicken roll
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing and a line of mustard, my delicious chicken roll

Where’s the quinoa in this delicious chicken roll?
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Total time:
Serves: 1
Ingredients
  • Roast chicken
  • Wholemeal and quinoa pane di casa
  • Butter
  • Baby roquette
  • Dijon mustard
Instructions
  1. Cut the bread rolls with a nice long longitudinal slit
  2. Add lashings of butter
  3. Add the roquette
  4. Add the shredded chicken and stuffing and best of all the skin
  5. Add a line of dijon mustard and some pepper
 

 

Wholemeal and quinoa pane di casa
Wholemeal and quinoa pane di casa

Wholemeal and quinoa pane di casa with lashings of butter
Wholemeal and quinoa pane di casa with lashings of butter

Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette

Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing

Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing and a line of mustard
Wholemeal and quinoa pane di casa with lashings of butter and a layer of roquette topped with roast chicken and stuffing and a line of mustard

What could be simpler? How do you make a delicious chicken roll?

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Delicious roasted Chicken Maryland recipe

Delicious roasted chicken Maryland pieces

Delicious Chicken Maryland is my favourite piece of roasted chicken for a meal. It contains the juicy tender dark meat of the thigh and the fun of meat on a stick in the drumstick. If you’re extra lucky you get the cloaca too for an extra special treat.

[maxbutton id=”3″ url=”#recipe” ][maxbutton id=”4″ url=”#FAQ” ]

Chicken Maryland also tastes good with vegemite.

Vegemite Chicken Maryland with cheesy onion and avocado
Vegemite Chicken Maryland with cheesy onion and avocado

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

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Recipe

Roasted Chicken Maryland recipe

This is a simple meal for the meat lover, chicken lover and for when you just can’t be bothered to do a lot of vegetable preparation.

  • 1 piece Chicken Maryland pieces
  • 3 tablespoons Flour
  • 1 teaspoon Sesame seeds
  • 1 teaspoon Desiccated coconut
  • 1 teaspoon Chilli flakes
  • ½ teaspoon Sea salt
  • ½ teaspoon Coarsely ground black peppercorns
  • 1 teaspoon Dried mixed herbs
  • 4 pieces Cos lettuce leaves
  • ½ cup Red wine
  • 1 cup Pouring cream
  • 2 tablespoons Butter
  1. Flour (verb) the chicken with the flour, sesame seeds, desiccated coconut, chilli flakes, seas salt and pepper
  2. Try not to split the bag and get flour all over the kitchen flour
  3. Heat an oven proof stainless frying pan on the stove top and then add some high smoking point vegetable oil
  4. Lightly sear the chicken skin side first
  5. Turn over and then place into a preheated oven (150 °C) for 1 hour
  6. Put the chicken pieces on a plate to rest for at least 20 minutes
  7. Decant all the chicken fat from the frying pan
  8. Heat the frying pan on the stove top
  9. Deglase the crusty good bits with a good splash of red wine
  10. Reduce the red wine
  11. Add the pouring cream and then the butter until you get the sauce consistency you want
  12. Spoon the sauce over the chicken pieces
  13. Capture an image, for me I used a Nikon D5300 and a Tamron 90 mm MACRO lens at 1/100 seconds, f/5.0 and ISO 100.
  14. Eat and enjoy
  15. Wash the dishes
  16. Write a recipe post for the blog
I hope you enjoy the chicken Maryland

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Tonight I had Roasted Chicken Maryland for #dinner
Tonight I had Roasted Chicken Maryland for #dinner

For an updated recipe check out my new post here.

Roast Chicken Maryland, Capsicum, Cheese, Jalapeño pepper, Onion, Potato, Quinoa, Rice, Spam, and Sweet potato
Roast Chicken Maryland, Capsicum, Cheese, , Jalapeño pepper, Onion, Potato, Quinoa, Rice, Spam, and Sweet potato

Delicious roasted Chicken Maryland recipe

Another delicious roasted Chicken Maryland recipe

  • 1 pieces Chicken Maryland
  • 1 Potato
  • 1/2 Sweet potato
  • 1/2 Capsicum
  • 1 Jalapeño pepper
  • 1/2 cup Grated cheese
  • 1 tablespoon Olive oil
  • 1/4 can Diced spam
  • 1 tablespoon Black peppercorns
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Quinoa
  • 1/2 cup Rice
  1. Place about ⅓ cup of quinoa and rice into the bottom of the roasting tray
  2. Add ⅔ cup of water to the roasting tray
  3. Place a rack in the roasting tray and add the Chicken Maryland which has been rubbed with olive oil, salt and dried mixed herbs
  4. Place the chicken into an oven at 150 °C for 1 hour (use a meat thermometer to ensure food safety)
  5. Cut the potato, sweet potato and capsicum into wedges or batons
  6. Dice some classic SPAM®
  7. Finely dice some jalapeño pepper
  8. Put the jalapeño pepper, potato, sweet potato, capsicum and SPAM® into a large bowl and mix with some olive oil, grated cheese, cracked black peppercorns, and a dash of Worcestershire sauce
  9. Lay out the vegetables onto some baking paper on an oven tray
  10. Place the vegetables into the oven on another shelf with the chicken and cook for 1 hour
  11. Pull the chicken out of the oven and make sure the meat thermometer has achieved the correct cooking temperature to kill most vegetative bacteria (this is 75 °C according to chicken.org.au)
  12. Allow the chicken to rest for about 20 to 30 minutes (resting is really important, it helps ensure a succulent flesh)
  13. Scoop out the quinoa and rice from the baking tray and place half in a bowl in the refrigerator for lunch the next day with some salad leaves.
  14. Keep the rest of the quinoa and rice warm to serve with the chicken and vegetables
  15. Hopefully you’ve timed the cooking of the vegetables to coincide with the end of the resting period of the chicken
  16. When the chicken is rested plate up the vegetables onto a plate, then place the rice and quinoa next to the vegetables. Finally add the chicken.
  17. If you are French you probably made a sauce and lots of it to enjoy with the chicken, me, I’m an Australian. We don’t need sauce.
  18. Shoot a photograph
  19. Inhale the meal
  20. Wash the dishes
  21. Write the recipe
  22. Blog (verb)

A pretty nice meal to put together

Here’s me eating a Chicken Maryland with quinoa rice and kale coleslaw

Here’s another version of a Chicken Maryland dish for you to check out and try.

Roast Chicken Maryland, Brussels sprouts, pumpkin and almonds ready for dinner
Roast Chicken Maryland, Brussels sprouts, pumpkin and almonds

Extra photographs of Chicken Maryland dishes

Chicken Maryland pieces on a rack over quinoa and water
Chicken Maryland pieces on a rack over quinoa and water

Just out of the oven. Cooked Chicken Maryland pieces on a rack over quinoa and water.
Just out of the oven. Cooked Chicken Maryland pieces on a rack over quinoa and water.

Cheesy Chicken Maryland with quinoa coleslaw
Cheesy Chicken Maryland with quinoa coleslaw

Here’s another delicious roasted Chicken Maryland recipe and again it has healthy quinoa https://yummylummy.com/2015/04/28/blogging/quinoa-makes-a-return-after-hawaii-holiday/

Delicious roasted Chicken Maryland with kale coleslaw, grated cheese and jalapeño pepper
Delicious roasted Chicken Maryland with kale coleslaw, grated cheese and jalapeño pepper

Check out how to make kale and quinoa taste better!

Baked Chicken Maryland, quinoa rice and avocado with capsicums, onion and cheese
Baked Chicken Maryland, quinoa rice and avocado with capsicums, onion and cheese

Frequently asked questions

What’s your favourite cut of chicken?

Regular readers know I love the cloaca roasted nice and crispy, but failing that, my favourite meat is the dark thigh meat. Having a drumstick on it to make a Chicken Maryland is okay too but it’s really the thigh meat. I also like chicken wings, roasted in a hot oven.

Besides oven roasting how else do you like cooking chicken?

When making chicken curry, I like using a slow cooker and making a nice full bodied curried chicken.

Skin off or skin on?

Is that a serious question? I love chicken skin. One of my favourite things is deep fried chicken skin as a snap with dip. I seriously like fried chicken and crispy chicken skin. One of my favourite Chinese dishes is a boiled chicken that has had boiling fat poured on it to crisp up the skin. It’s amazing.

Why does everything taste like chicken?

Well, it doesn’t really. Beef tastes like beef, lamb like lamb and pork like pork. I’ve eaten crocodile and it didn’t taste like chicken.

Gary Lum QR Code

 

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