Ingredients
*Chicken thigh
*Spices for marinate - A bit of dark soya sauce for colour, master food brand All purpose seasoning powder, garlic powder, ground black pepper, dried & fresh rosemary herbs
Optional - vegetables of your choice and some chix stock
Method
1. Clean & pat dry chicken. Apply a thin layer of dark soya sauce. Season with the above spices for a few hrs. (Mine was 6 hrs)
2. Before roasting, bring chix out to room temp. Drizzle chix with olive oil. Preheat oven and roast chix till cooked. Pl adjust temp and cooking time accordingly to your oven. (Mine was at 250 deg c for 35 min)
3. My vegetables (potatoes, onion, shiitake mushroom, carrots) took longer to be cooked, additional 10-15 min. I used a separate baking dish for vegetables.
2. Before roasting, bring chix out to room temp. Drizzle chix with olive oil. Preheat oven and roast chix till cooked. Pl adjust temp and cooking time accordingly to your oven. (Mine was at 250 deg c for 35 min)
3. My vegetables (potatoes, onion, shiitake mushroom, carrots) took longer to be cooked, additional 10-15 min. I used a separate baking dish for vegetables.
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