Homemade Roasted Whole Chicken

Roasted Chicken! We always have access to precooked roasted chicken from fast food store, food courts stalls or even supermarkets. They are all full of flavours and yum, but most of them are pre-cooked due to business needs. However if you can try make it at home you will know it can be 10 times mouth watering, juicy and tender when its fresh out of the oven!

I don’t know since when I realised rosemary is not only great but lamb but also super delicious to go with chicken. I worked out my own recipe on marinating the chicken which is inspired by my friend’s homemade BBQ sauce on chicken wings, and also from the authentic way of Chinese roast duck where they put a good use with honey or maltose syrup to give colour to the poultry skin – and also the very important part to crisp up the skin – air drying the marinated chicken with a sufficient time. Thats how the restaurants do the infamous Pekking Duck. So worth a try. Recipe for Roasted Whole Chicken with Rosemary CLICK HERE

I bought an upright roasting rack from eBay for less than $10 that comes with a dripping tray and it works like magic. If you have an eBay account grab yours from HERE. Simply tuck the chicken onto the removable rack and while roasting the excess jus and fat drips down to the tray so it keeps the chicken tender and skin remains crispy. The leftover jus and fat can be served as a dipping sauce, and this just taste divine!

Very affordable upright roasting rack from eBay.

Preparation is easy. It roughly take you about 15-20 minutes. My trick to the crispiness is to get the sauce between the skin layer and the flesh. There are a few ways to do it. Either using a fork or meat tenderizer (those with pins) to make holes all over the chicken; or carefully run your finger under the skin to separate the skin from the flesh and then get the sauce underneath as much as you can.

Carefully run your finger between the skin and flesh without ripping it.

You just have to place all ingredients into one bowl and heat them up in the microwave, melt them and mix well. Then simply apply to the chicken all over and let marinate until it colour up a bit before you air dry it.

If you like stronger onion flavour, chop up a few chunks of red onion and place at the bottom of the chicken, the roasting process will bring up the aroma of the onion flavour into the chicken perfectly.

You can air dry the marinated chicken in a place with good air circulation, for minimum 1 hour, or a faster way is to go under a fan on low power, for at least half an hour. Once the skin is dry from touching its ready to go into the oven. Remember to rotate the chicken every half an hour so in case your oven has a hot spot it won’t burn your chicken. In order to check if your chicken is fully cooked you will need a meat thermometer, and make sure the temperature of the thickest part of meat i.e. chicken breast has reaached at least 75C. The cooking time may vary depends on oven power and also the size of the chicken. With a medium chicken it usually takes an hour to cook.

Rest the chicken for around 5-10 mins until the core temperature dropped down to 60C before serve. You can drain the dripped Jus and fat into a dish and serve the sauce as a dipping sauce. Trust me you will love it! The flesh is so tender and can easily pull apart from the bones and its an absolute enjoyment for dinner. You can serve with some vegetables chips or wedges, baked potatoes, pumpkins or even rice.

Let me know if you have tried this method and feel free to share your experience in the comments section bellow!

Full downloadable recipe for ROAST CHICKEN WITH ROSEMARY


Time saver dinner – Easy and Quick Thai Green Curry Chicken with Rice

Sharing today is a super quick meal – almost instant version the Thai Green Curry Chicken made with almost everything ready to use from supermarket. It might not be the most preferred option for someone who insist to have everything homemade, but yes you can make everything from scratch if you have the time. I have been fully flattened out from last whole week since my older son Xander had his first week in kindy so I haven’t get used to the new schedule yet. Thus keeping my dinner simple is my best option to sort things out.

Continue reading “Time saver dinner – Easy and Quick Thai Green Curry Chicken with Rice”

Lazy Chinese Dry Noodles Meal

This whole day I serious had no idea what to cook for dinner. I was relocating furniture for my kitchen (I moved the whole fridge out to the dining room by my own!) and my dining area yesterday. After a long night sleep today I just still feel exhausted and feeling super lazy.. so I was so sleepy all day by the time I realised I have to get my arse up to do something my husband show up at the door which means.. its almost dinner time.

Continue reading “Lazy Chinese Dry Noodles Meal”

Must Read: When You Read My Recipes

To all the fellas who are reading my recipes,

Before taking my recipes as references, I would like to clarify some facts of my cooking habit – this might be helpful when you are following my recipes to cook anything.


I Never Follow Exactly On Any Recipes
I do look up to recipes in books and online for some ideas but I usually read them brief – I never really follow their suggested portion or method of cooking. I have been changing recipes with my own adjustments while cooking, due to factors like appetite, flavours, available ingredients, available equipment, capability of my stove and also budget.

The recipes I wrote in this blog are basically suggesting a rough portion and size of amounts I was using. I barely use a measuring cup or measuring spoons. If you want it to be very precised, I suggest you taste your cooking during process to make it right to your liking.


I Never Taste My Cooking Before Serving
My sense to smell and scent is operating better than my taste bud.. because my taste tends to go numb during cooking process (I think this related to some science about human body adopting to scent). I believe practice makes perfect so with seasoning, I will just do it freely until it smells right.. like I said in Fact 1.. taste your cooking constantly to make sure you are on the right track.


I Cook Bigger Portion For One Serve
When you look at the suggesting serving quantity, I am using my own standard. My husband eats ALOT, and so does my toddler son he eats basically 80% of a normal adult size meal. So I am guessing if you have a normal diet size family, take my “Serves 2” as “Serves 3.5”, and “Serves 3” as “Serves 5


Very Flexible Prep and Cooking Time
I am a mom of two young kids. My suggested preparation time and cooking time is just an approximate because I do run back and forth to pick up a crying baby or checking on my older son while pooping, or even sometimes hanging up laundry in the middle of cooking. Unless I am making so slow cook dishes otherwise I normally start bringing stuff out the fridge and prepare at 6ish in the evening, and we will be start eating at around 7ish after my husband came home from work. If you are new to a certain recipe, I suggest to start an hour earlier so you won’t end up hungry kids yelling for food.