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Roasted Chicken on Watercrest

I got the idea from listening to an interview with Micheal Pollan. The host asked him what his ultimate recipe is. He answered that he did not have one, because to have a recipe that you eat too often is agianst his recommendation. But to think of favorite recipe, the one comes to mind is the roasted chicken sitting on top of some vegetables. I tried to imagine what it would be like and came up with is menu.

Steps:

  1. Marinade chicken thigh with pepper, olive oil, chopped garlics and chopped coriander root (optional) in the fridge for at least 20 minutes; Later if you want to store the chicken in the freezer for future use, defrost it completely before use. (this is important!)
  2. Slice potatoes and season them with salt and olive oil.
  3. Put marinaded chicken thigh and potatoes on the oven at 225 C for 20 minutes.
  4. Serve them with watercrest and vanaigrette.

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