Recipe Description
In this “You know I’m all about that ‘bas-il’ ” series, putting a few basil leaves & garlic under the chicken skin is adding some extra colours & flavours to this juicy Roasted Quarter Chicken with Basil with minimal preparation time.
Recipe Ingredient
- 2 nos Chicken thigh
- 10g basil leaves
- 1 carrot, cut
- 2 cloves garlic, slice
- olive oil (optional)
- Chicken Marinade
- salt & pepper, to taste
- Garnish
- basil leaves
Instructions
- Preheat the oven to 200'C. Prepare a baking dish with baking paper and set it aside.
- Loosen the skin for each chicken thigh, and poke a few cuts on the back of the thigh. Season with salt & pepper on both sides.
- Then, slot in the garlic slices into the poked holes of the thighs. Place a few more garlic slices under the skin followed by 2-3 basil leaves. Repeat it for the other leg.
- Heat a pan with some cooking oil over medium heat. Sear the chicken thighs skin side down for about 2-3 minutes or until the skin gets golden brown, then turn the pieces over and sear for a few more minutes.
- Then, transfer the chicken to the baking dish. Add in the carrots. You may drizzle some olive oil on the carrot or bake it without any oil too.
- Roast for 25 minutes, or until the chicken is cooked through (an internal temperature of 74'C). Serve hot or warm.
