Asian Roast Chicken with Pan gravy 🍗

As the French gastronome Jean Anthelme Brillat-Savarin wrote in the early 19th century “Poultry is to the cook, what canvas is to the painter.” Poultry’s versatility is the cooks greatest asset.

So I made an informed decision to start the ” curry in a hurry ” baked series with poultry to bail me out. With 3 kids in the teen to toddler stage, I need bailing out most times. As much as I abhor the kids wanting to use Uber eats to satisfy their hunger pangs, neither do I like slaving in the kitchen all day !

Hmmmm … so if you are like me and believe there’s so much to do than just one thing..let’s get rushing through the necessities and make time for more adventure..so you have stories to tell and not stuff to show!!! Oh and happy thanksgiving 😀♥️.

Ingredients:

Skinned Bone in Chicken thighs-750 gms

Marinade ingredients :

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Crushed coarse black pepper – 1 tsp

Flavourless oil – 1 tsp

Barbeque sauce – 3 tbsp

Peri Peri Sauce/any spicy sauce – 2 tbsp

Salt- to taste ( add at the end )

Note : Adjust spice quotient according to the sauce being very hot/hot/medium/mild.

Method :

Marinate the chicken in all the ingredients, adjust salt according to the salt content in the sauce. Marinate for 20 mins minimum and upto 2 hrs.

Preheat oven to 200C.

In a roasting pan .. place the marinated chicken. Roast the chicken for 40 mins. ( I covered with a foil to disperse the heat ).

Remove the pan, turn the pieces over and baste in the gravy and let it continue baking (uncovered) for another 30-35 mins until done. The thickest part of the thigh should register 170F/ 77C.

Making the Pan Gravy:

Transfer the chicken pieces on to your serving platter. Pour the gravy into a saucepan and reduce it on a low flame by stirring gently. Do not add any thickening agent, it beautifully reduces on its own in less than 5 minutes.

Pour the thick gravy onto the chicken pieces and serve with roasted potatoes.

Add a pinch of love ♥️:

When you cook chicken thighs with the bone in, the flavor that’s housed inside the bone spreads out into the meat, leaving you with chicken with a deeper, meatier, more chicken-y flavor. Definitely bone-in chicken thighs taste better and with the skin on even better. Use your taste buds to tweak the recipe according to your taste.

Make cuts on the uncooked chicken for the marinade to absorb better.

Sear the cooked chicken for a minute in a skillet to get a more golden hue and get more texture on the meat. Pour the prepared gravy over that .

Happy baking !!!

xoxo,

Sareeka ♥️

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