Butter & Garlic Roast Chicken
|1 sachet gravy|
|1 cup rice|
|3 garlic cloves, finely minced|
|Half teaspoon paprika|
|Half teaspoon salt|
|1/4 teaspoon ground cumin|
|Dash of freshly ground black pepper|
|Quarter cup (65 ml) butter|
|4 chicken leg quarters|
|2 red onions, quartered|
|4 vine tomatoes|
Combine the garlic, paprika, salt, cumin, and black pepper. Add butter and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Arrange the onion quarters between the chicken pieces.
Bake at 180oC for 45 minutes, then add the vine tomatoes to the roasting dish. Continue cooking for 15 minutes or until the chicken pieces are cooked through.
While the chicken is cooking prepare the rice and mixed vegetables.
Serve the meal with prepared gravy.
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|Full name:||Barefoot Sauvignon Blanc 750ml|
|Tasting note:||Robust and fruity Cabernet Sauvignon with notes of jammy cassis and blackberry jam - soft and approachable|
|Country of origin:||USA|