It's that time of the month again, yes, time to change bedsheets! I make it a point to change my bedsheets fortnightly because we've got a dog that sheds 365 days a year. Though we're only a family of 5, we've got 8 pillows and 4 bolsters. It is indeed a chore to change these frequently.
If you have been following my blog, you know I like to involve my children in my baking. In addition, I get them to help out in simple household chores too.
DD3 pooped just when I was about the change the bedsheets. DS2 was bored and asked "What should I do?". I made a causaul remark for him to change the bedsheets and when I came out of the bathroom after washing DD3, I saw a busy boy :)
I bought a frozen bird last week and I cooked it for our dinner. The important thing about roasting chicken is to PAT PAT PAT the chicken really dry to get a nice crispy skin.
This should go well with lemon but I ran out of it. Made a trip to the local supermarket to buy some but the shelves were empty! Not a single lemon to be seen! Doesn't matter, we just make do with the dried herbs, salt and pepper, it still tasted great.
Mixed Herbs Roast Chicken
1 large sweet potato, peeled and cut into wedges
Dried mixed herbs
Ground black pepper
- Wash, clean and pat the chicken dry with paper towels all over, including the cavity.
- Rub sea salt all over the chicken and inside the cavity.
- Sprinkle dried mixed herbs and ground black pepper over the chicken.
- Gently separate the skin and rub the leftover mixture on your fingers onto the chicken breast.
- Marinate for at least 4 hours or overnight.
- Thaw chicken to room temperature (around 30 mins), then brush some olive oil/butter all over chicken.
- Stuff as many cloves of garlic into the cavity of the chicken.
- Line the roasting pan with aluminium foil (this is for easier clean up later).
- Toss the sweet potatoes with some salt, freshly grounded black pepper and olive oil/melted butter. Arrange the sweet potatoes and balance garlic in a single layer on the prepared pan.
- Place the chicken breast side up, on the prepared pan.
- Bake in preheated oven of 250C for around 40 mins. Turn the chicken over and roast for another 15 - 20 mins.
- Turn the chicken over again, breast side up, and roast for another 10 - 15 mins, or till chicken is cooked.
- Allow to cool for at least 10 mins before serving.
To check if the chicken is cook thoroughly, pierce a satay stick/skewer between the drumstick and the thigh. It is cooked if the juice runs clear. If there are still streaks of blood (pink liquid), cook the chicken longer.