" How To Jazz Up Your Chicken 1 "

Sometimes, when I look into my freezer I say to myself- ' not again? ' ( sounds familiar? ) I mean hey, isnt it a challenge to us cooks that we are presented with the same set of meat and veges every week and yet we are expected to dish out a different meal 3x a day, 7 days a week? uhuh...tsk, tsk, poor us. They're lucky because we are passionate about food and anything that might tickle our tastebuds. And so before I get totally carried away with my pathetic speech, ehem...I thought you'd find it interesting if I post some original recipes of mine on ways to do our chicken. I guess its everbodys favourite. Well, I know its mine!

Kayes' Chicken Oregano

INGREDIENTS:

chicken pieces or boneless chicken breasts marinate in:
worcestershire, 1/2 cup
salt, pepper
minced garlic
olive oil
dried oregano

VEGES FOR ROASTING:
depends on how much you want to cook

gourmet potatoes or the smallest ones you could find
2 medium onions, quartered
carrots, cut diagonally, chunks
butter, 1/2 cup

HOW TO:

1. Marinate chicken pcs. or breasts ( overnight if you can ).
2. Pre-heat oven or turbo broiler if you have one, to 180 deg. and place chicken on a roasting pan. Include the marinade.
3. Add about 3-4 tbsp. of butter ( all around the chicken ),and drizzle with olive oil. Cook in the oven for 30 minutes.
4. Turn chicken pieces over onto the other side for another 30-45 minutes and at this stage add your veges, Surrounding the chicken pieces. Cover with foil.
5. Drizzle more olive oil when necessary so do check your cooking. When meat is tender and juices ran clear when pricked with a fork or knife then its ready.
6. Remove foil and turn the oven setting from Bake to Roast for about 5-8 minutes ONLY, to caramelize chicken and veges.
7. Serve with steamed rice or mashed potato.

Savvy? uhmm, I know you'll like it.