Roasted Chicken with Bittergourd

The water shortage crisis in the Klang Valley has made its presence felt in my neighborhood. We started water rationing last Sunday. I got the news on Saturday and was quite disturbed. I know many folks in Selangor have been without water for weeks and I counted myself lucky as I had been enjoying regular supply until now.

Water is such an essential commodity and to do without it even for a few hours is unbearable. You need water to drink, clean, bathe, flush the toilet, cook, bake and keep your plants alive. I was upset but just like everyone else affected, I must adapt and make the best of this predicament.

I love bittergourd!

I came home after work on Saturday and looked for something easy to cook. Taking a cue from Lite Home Bakes I decided on a one dish meal. Might as well formulate a meal that does not require washing too many dishes :)

Protein and vegetables in one dish.

Early in the morning I had already seasoned two chicken legs with garlic, Braggs Liquid Aminos, Lea & Perrins sauce and tomato sauce (yes, Louiz. I got this marinade idea from you). There was a big bittergourd in the fridge that was starting to develop wrinkles. Not wanting to waste, I decided to roast the bittergourd together with the chicken.

Toss bittergourd, onions and garlic in oil.

What I did was slice the bittergourd and placed them into a corningware together with some sliced onions and crushed garlic cloves. I poured 3 tablespoons of grapeseed oil onto the vegetables and tossed to coat. Thereafter, the chicken pieces were placed on top. In it went into the oven to roast for 45 minutes at 180C.

Before roasting.

The chicken roasted beautifully and the skin was brown and crispy. The bittergourd was tender and slightly browned. It could have done with a bit more seasoning or sauce but it was fine by me.

My favorite condiment. I usually add raw minced garlic but not today.

I ate the dish with my favorite condiment of Braggs Liquid Aminos, black vinegar, apple cider vinegar and sliced chillies.

After roasting. The chicken has a good color.

My recommendation to you is to try the roast chicken because it was very good. As for the bittergourd, you could leave it out or substitute for another vegetable that you like. Or you could roast just the chicken and cook your veges separately or make a salad.

Roasted Chicken with Bittergourd
Recipe source : Phong Hong

Ingredients :
- 2 chicken legs, drumstick and thigh separated
- 5 cloves garlic, crushed 
- 1 big onion, sliced
- 1 medium bittergourd, sliced
- 3 tablespoons grapeseed oil (or any cooking oil)

For marinade (mix all together) :
- 2 cloves garlic, minced
- 2 tablespoons Braggs Liquid Aminos or light soya sauce
- 1 tablespoon Lea & Perrins sauce
- 1 tablespoon tomato sauce
- 1 tablespoon grapeseed oil (or any cooking oil)

Method :
1. Marinate the chicken pieces with the marinade for at least 4 hours or overnight.
2. In a casserole dish or lined baking tray, place bittergourd, big onions and garlic. Toss with oil to coat evenly.
3. Place chicken pieces on top of the vegetables and roast in the oven at 180C for 45 minutes or until chicken is browned and cooked through.