Roasted Chicken with Oregano and Lemon

Have you tried my Roast Chicken with Garlic and Lemon? I got a new fan (for this recipe). My sister! She likes it so much that she even recommends it to her demonstrator (for Sharp Water Oven) to try it. Not too long ago, the lady, Irene, if I remembered correctly, just called me to clarify the recipe.

I'm going to tell my sister, she should really ask her demonstrator to try this instead. It's similar, less hassle but tasted just as good. I'm not sure if will be the same if you are using a conventional oven but the meat was still succulent though the breast meat is not as moist as the Roast Chicken with Garlic and Lemon. Blame me for being lazy. I didn't parboil the chicken, I didn't cover the chicken with foil too. I just put it in the oven and let the oven do it's job. But my husband said it's better than Roast Chicken with Garlic and Lemon.

But I got to warn you. Just like the Roast Chicken with Garlic and Lemon, it has a sour lemon taste. So if you are use to eat chicken that is either saltish or sweet, you might not like this. Or are you game for it?


Ingredients:

• 1 small or medium Chicken, washed and cleaned
• 1 Lemon, half
• Zest of 1 lemon, optional
• 1 tablespoon dried oregano
• 1/2 tablespoon salt
• 1 tablespoon soften Butter or Margarine (I used margarine)

How to do it:

1. Spread margarine in cavity of the chicken, under the skin and all over the chicken.
2. Repeat for oregano, lemon zest, if using, and salt.
3. Place the lemon in the cavity and seal with a toothpick.
4. Set aside and let it marinade for at least 30 minutes.
5. Preheat oven to 180C.
6. Place chicken in a oven proof dish.
7. Add potatoes around the chicken if you like.
8. Roast for 1 1/2 to 2 hours or till chicken is cooked and skin is golden brown and crispy.
9. Bast the chicken with the sauce from the dish frequently (I did 4 times).
10. Once the chicken is cooked, remove the Chicken and cover it loosely with foil.
11. Drain the oil from the sauce. The remaining can be used as a dipping sauce for the chicken.
12. Return the potatoes to the oven and continue roasting till brown.
13. Place together with the Chicken and serve.

Note:

• I used Super Roast 1 on the Water Oven for this dish.
• If you are using conventional oven, I suggest you place a oven proof bowl of water when you are roasting so your chicken will be less dry.
• Make a 'tent' using foil over the chicken if your chicken brown to fast.
  

Baked Mussels with Cheese

I used to dine at Fish & Co. with my friend, Shirley, when I was still working. (Ah! Those carefree days!) I would order the Mussels in Tomato every time we are there.

Since I quitted working and have kids, I dare say, I haven't gone out with any of my friends for makan sessions (pig-out). I'm always seen with my kids! And when we dine out during the weekends, it's usually somewhere which serve food that the kids like.

I love mussels but sad to say, none at home like like it. So, if we do dine at Fish & Co., I won't order it. Hence, I only cook mussels and eat at home; on my own.


The idea for this dish came from the mussel dish from Fish & Co. and .... pasta. :P You see, I had some tomato pasta sauce left which was too little for pasta. So, I thought why not just use it on mussels alone (I usually have mussels in my pasta). The results were not too bad. At least to me, it is. :P I forgot what my sister said as this is one of the dishes I served when she and her colleagues had dinner at my place. ;)



It's easy to make too. You just need mussels, tomato based pasta sauce and mozzeralla cheese.

Steam the mussels for 3 minutes first. If you don't partially cook it first to remove the liquid, when you bake it later, it will be very wet. Then the sauce and cheese will flow out of the mussels.

After steaming the mussels, drain them. You can retain the liquid as seafood stock. Spoon pasta sauce to cover fill the shell. Top with shredded mozzeralla cheese. Sprinkle some chopped parsley if you like.

Now bake at 180C for 10 minutes or till you see the sauce bubbling out of the cheese and that the cheese has melted.

Served it hot. It won't be nice once it's cold. Oh, do try with carbonara sauce too. Though, I strongly recommend tomato sauce. I don't know about you. I always feel that seafood (pasta) taste better in tomato based sauce. ;)