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
- cayenne pepper (I just use a pinch of cayenne, salt and pepper)
- 1/2 onion quartered
- 1 can of peas, drained
- 1 clove of garlic
- knob of butter
- 1/3 cup of cream
- Rub the chicken breast with the spice rub all over including inside the skin. Shove in the onion underneath the skin
- Roast in oven at 200 degrees celsius for about 25 minutes, basting 3-4 times.
- While roasting, boil up some water with the garlic clove in it. Pour in the peas
- 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.
- 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.