'Cut-up' Roast Chicken
When you have a craving for some comfort food, like a good roast chicken with veggies, but do not really want to go through the hassle of basting your chicken every so often, then this is the right recipe for you!
It's completely stress-free and renders perfect results every single time. The most succulent and flavourful roast chicken with an amazing aroma too. Leftovers can be used in chicken salad sandwiches.
You will need the skin for this recipe. After baking if you prefer not to have the skin, you can simply peel it off and discard. But PLEASE make sure to have the skin on during baking, it ensures that the chicken will not dry out and remain incredibly moist.
Put your chicken pieces in a container. I just use a big ziploc bag. Add the 'Ingredients for Chicken Marinade' in there.
If you are using a freezer/ziploc bag, seal it up and just shake or massage the marinade into the chicken. Otherwise just mix everything with the chicken and refrigerate. This marinated chicken should be refrigerated for up to 2 days. At least overnight if you don't have enough time. Whenever you remember, just get the chicken packet out and shake it up or give it a quick mix.
When ready to bake, get the chicken out of the fridge and allow it to come to room temperature. This takes about 30 mins to an hour.
Place the potatoes and carrot cubes in a foil-lined oven safe dish. I use a 9x11 pyrex. Then put the chicken pieces on top of the veggies and drizzle the marinade all over everything.
Preheat the oven at 200C.
Put your dish in the oven and allow the chicken to bake for 40 minutes. Then reduce the temperature to 160C and let it continue baking for another 20 minutes.
Check to make sure the chicken is done. You can do this by using a meat thermometer or if you pierce the chicken, the juices should be clear.
Remove the dish from the oven and cover it with foil. Let it stand for about 10 minutes before serving.
Serve with the veggies and a side salad, maybe some dinner rolls too if you like.