Roasted chicken breast with pea puree

Food soundtrack: and your bird can sing by The Beatles

Who doesn’t love roasted chicken? I love the taste of the greasy store-bought rotisserie chicken, its has to be salty and smoky.  I found this spice rub resembles the store-bought ones the most.  You can easily make the spice rub in the morning then rub the chicken and then just leave it in the fridge the whole day in a zip lock bag.  Either way you should give them at least 20 minutes to marinade.  The most important thing about this is just like a turkey, I baste almost every 5 minutes while in the oven

As for the Pea puree, I used canned peas, but whatever tickles your fancy, fresh or canned.  It is a great substitute for potatoes, if you are trying to eat more low carb for dinner.

Spice rub (for about 2 chicken breasts)

  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 tsp paprika powder
  • 1/2 tsp dried thyme
  • salt
  • pepper
  • cayenne pepper  (I just use a pinch of cayenne, salt and pepper)
  • 1/2 onion quartered

Pea Puree

  • 1 can of peas, drained
  • 1 clove of garlic
  • knob of butter
  • 1/3 cup of cream
  1. Rub the chicken breast with the spice rub all over including inside the skin. Shove in the onion underneath the skin
  2. Roast in oven at 200 degrees celsius for about 25 minutes, basting 3-4 times.
  3. While roasting, boil up some water with the garlic clove in it. Pour in the peas
  4. When the peas come to a boil, leave for 30 sec. then drain peas. Transfer to a food processor and pour in the cream. Process til it become a silky texture.
  5. To keep warm I pour into a low heated pan then blend in the butter and keep it there till serving.

I used some sliced mushrooms pan-fried in butter with salt and pepper, since I had in the fridge but purely optional.

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This entry was posted in comfort food, Dinner, greens, poultry and tagged , , , , . Bookmark the permalink.

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