Friday, 3 April 2015

Mixed Herbs and Soya Sauce Roasted Chicken


I'm very pleased that this month's theme on Little Thumbs Up is Chicken! Yup, protein! Or else, I'll be baking cakes and killing my diet :)


I found these in my pantry.


Then I remembered Louiz@Princess Ribbon. She made roasted chicken which she marinated with Kikkoman soya sauce and Italian herbs. That's my opportunity to test her recipe as well as use the dried herbs which have been idle in my cupboard. 


I used ordinary soya sauce, garlic, dried rosemary, thyme and smoked paprika to marinate the chicken legs. It would have been better marinated overnight but I only had about 2 hours. Then it was off into the oven for 45 minutes.


At first I thought that Italian herbs with soya sauce was kind of funny but I trust Louiz. Her simple marinades work and I have tried and loved her Rojak Roast Chicken


The smell coming from the oven was really good. The chicken legs were nicely browned and once they were cool enough, I bit into one. Mmmm....juicy, salty, garlicky and aromatic. The smoked paprika didn't come through because I did not add enough.


So if you don't know what to do with your dried herbs, try this recipe. I'm pretty sure you will love it. Feel free to include your choice of ingredients (eg honey) because chances are it will come out smelling and tasting good. But remember, go easy on the mixed herbs, because too much will be overpowering.









Mixed Herbs and Soya Sauce Roasted Chicken
Recipe source : Inspired by Breathe a litte...Slow down

Ingredients :
- 5 whole chicken legs
Marinade :
- 8 tablespoons light soya sauce
- 5 big cloves garlic, pounded
- 1 level tbsp dried rosemary
- 1 level tbsp dried thyme
- 1 heaped tbsp smoked paprika (or to taste)

Method :
1. Mix the marinade ingredients together.
2. Place chicken legs and marinade into a freezer bag and squish the bag to distribute the marinade evenly over the chicken legs.
3. Set aside in the fridge for at least 4 hours or overnight.
4. Before roasting, remove from fridge to come to room temperature.
5. Place chicken legs in a single layer, skin side down, on a lined baking tray.
6. Roast at 180C for 40-45 minutes, turning the chicken over (skin side up) after 20 minutes. Continue to roast and baste with pan juices every 10 minutes or so until chicken is fully cooked.


Photobucket

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.

43 comments:

  1. Nice. Only thing is my girl is not fond of these dry herbs in the seasoning...and all the fresh ones that I tried planting died. Sobsssss!!!!

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    Replies
    1. Some people find the smell too strong. I think it is still better to use the fresh ones. My rosemary died and I have not been successful in replanting since. I'll join you in the sobbing dept hee..hee...

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  2. Good morning Phong Hong.. Oooo I see my name.. I also marinade a few hours only.. I watch from Food Network hor, we shouldn't marinate chicken (only chicken?) for more than 2 hours.. I guess your roast chicken is more fragrant and 'yap mei' than mine because I really only use Kikkoman and Italian herbs.. Mum's recipe, so I trusted her, hehe.. The chicken looks really nice, look at that nice brown colour.. And yes, the whole house smells really good during roasting.. Ooooo during CNY, I tried roast chicken with salt, pepper and one whole can of beer.. Ching ching dei, but nice also wor..

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    1. Talk rubbish ni! Add beer also can call ching ching dei?? XD

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    2. Hahahahaha, this RealGunners really ng pei mean ah! :D

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    3. hah..hah.. Anyway, I find the beer part interesting. I have heard of beer can chicken and one fine day, I must experiment.

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    4. Eh the taste very ching only la.. In fact not much beer taste.. Really ching ching dei la.. Next, I wana experiment on Coke pulak..

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    5. I have tried all funny cookings using coke, beer and even mashed fruits to smother on the baked chicken!
      Your chicken skin looked so yummy and crispy. I might only eat the skin instead of the meat. Wakakaka

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    6. TM, the skin is the BEST part!

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  3. My saliva drools from Singapore to your place liao.... So tempting...

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  4. Oh, I've done it countless times with soya sauce...it gives the chicken the golden brown colour, although I've not gotten it so evenly browned as yours and then I read your recipe. Mine didn't look anywhere near as nice looking or as nicely browned as yours....hee...hee!
    http://eatwhateatwhere.blogspot.com/2014/02/ewew-cooks-roast-chicken-chinese-style.html

    You baked it skin side down first...ah, I should try that. As for the herbs, I like to use fresh ones more than the dried stuff...but if using fresh herbs, I prefer to use just one (either rosemary or thyme) as the perfumey smell and taste of the herbs is more intense, plus I like to eat them up too!
    http://eatwhateatwhere.blogspot.com/2014/12/ewew-cooks-roast-chicken-3-ways.html

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    Replies
    1. Oh yes, I have read your roast chicken posts! I do agree that that fresh herbs are lots better. It's just that I was stuck with the dried ones. In fact, I can't even remember what I bought it for hah..hah...

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  5. wah!! whole chicken leg!!! looks so so yummy, and especially now that it's lunch time!! mixed herbs and soya sauce, sounds so delicious already.. i mean soya sauce alone can be so delicious, and now you are putting in rosemary, thyme, paprika and garlic!!! i have to agree with you, not too many types of herbs because if there are too many, i am sure they will gaduh and your chicken will just taste overwhelmingly herbs and spices instead of chicken, hahaha!!

    now, i can imagine Phong Hong walloped 5 whole chicken legs one go!! okay, probably i exaggerated a little, for PH maybe just 3, 5 is for Princess Ribbon the DBKL lah!! muahahah.. for SK, probably just 1 only, because he so-so like chicken legs but give him breast or side-breast or wings, he would love them!!

    i wonder if this chicken would be nice served the cold chicken style?? haha, i dunno, but when i go to Ipoh and get the famous salt-baked chicken, instead of having it while it's hot/warm, i love to keep it in the fridge overnight, and then eat it cold.. it taste actually even more flavorful that way, though many people will be shocked that i do this and they cannot accept me eating cold chicken~~ :D

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    Replies
    1. Oh you are right, I can eat 5!
      I'm ok with cold chicken, but only with shredded chicken or chicken salad with mayo or stuffs like that.. Scared hard ma if whole chicken (with bones) eaten cold from the fridge.. But I do that too when I'm too hungry to heat up the leftover dishes in the fridge.. I eat them cold too straight from the fridge, with my fingers!

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    2. Honestly, I have not eaten cold chicken from the fridge. Cold drinks I like but cold food? Maybe not hah..hah....

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  6. Very tempting. I must go buy some chicken legs now.and marinate them.

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    Replies
    1. Nancy, please do! Homemade roasted chicken is so good :)

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  7. Thanks Phong Hong, I'm one of them having dried herbs in my pantry and don't know how to get rid of them. This marinade looks easy to concoct and I love the idea of adding honey and soy sauce for flavour, herbs for aroma. Will give it a try. Your roasted drumsticks look more tempting than fried chicken.

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    Replies
    1. Hi Kimmy! This is my favourite way of cooking chicken since it is so easy and yet always comes out so good.

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  8. Very yummy-licious! Making me drool over your fragrant roasted chicken ^-^!

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  9. wow...the close up shots sure made me wanna bite my screen haha! Looks really suckling good!

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    Replies
    1. hah..hah... Chicken cooked this way is very good!

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  10. I also like to marinate chicken with soya sauce and oyster sauce. Sounds so perfect with extra herbs. Look so yummy ~

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    Replies
    1. Ann, soya sauce and oyster sauce is a staple item in my kitchen too!

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  11. I miss marinated chicken. Used to buy from ayamas during my teens years.

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    Replies
    1. Ayamas chicken is quite good especially the percik flavour.

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  12. I have actually never roasted anything other than my chicken breast slices. Maybe I should rectify that lack of chicken adventures this weekend.. Hmm...

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    Replies
    1. Yup, you should! There's lots of marinade combinations for roasting. I find it more convenient to roast chicken parts rather than the whole bird.

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  13. Your roast chicken whole leg really looks good - golden brown. Must be really succulent but I still prefer chicken breast because in between the chicken thigh meat are hidden fat. when I cooked, I used to dig out all the fat in between the thigh meat, so troublesome but I can't stand to bite into those fats when I eat the thigh so only chicken breast meat for me.

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    1. Ah, you are very concious about your fat intake, Mun! That's actually very good. But I like some fats in my meat which is why I prefer the legs. But I am starting to appreciate breast meat.

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    2. Not due to health reason. When I bite into the fat, very geli lah.

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  14. The thighs look so so superbly done!! Protein is a needed supplement so let's EAT!!

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  15. One chicken thigh and a bowl of rice and I am a happy girl!!!

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  16. Your roast chicken looks delicious! Any roast chicken will be a hit in my house!

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  17. Haha, I'm sure you're glad it's chicken! I love all of your chicken recipes :)

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    Replies
    1. Thank you, Cathleen! I love chicken way too much :D

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  18. The chicken looks so enticing! Beautifully brown. :)

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