herbs infused roast chicken with special sauce

This dish tastes as delicious as it looks! The meat is succulent and coming off the bones, due to the baking technique I used and am gladly sharing here. The sauce adds even more to the appetizing flavour of the chicken which is already delicious on its own. So happy trying and bon appetit! 

herbs infused roast chicken 
with special sauce

Serves 10

Ingredients:

10 chicken thighs (large) 

2 tablespoon salt

2 tablespoon pepper

3 tablespoon dark sweet soya sauce

3 bulbs garlic, finely chopped

Slivers of cold butter

Italian dried mixed herbs

Method:

(1) Clean chicken and drain off any excess water. Place in a large bowl. Mix the salt and pepper in a small bowl and using hands, rub the mixture all over the chicken. 

(2) Next, do the same with the soya sauce and the garlic. Leave aside for 15 minutes. 

(3) Then, lay the marinated chicken thighs side by side on a large baking tray (do not stack on top of one another).

(4) Drop the slivers of cold butter on top of the chicken, at least 3 slivers or more on each thigh; and finally sprinkle a generous amount of the Italian herbs all over them.

(5) Heat up oven to 200 degrees celcius with only the bottom heat on. Roast for 1 hour. Then switch on both top and bottom heat and reduce to 150 degrees celcius. Continue roasting for another 30 minutes.

Making the sauce:

1 measuring cup white sugar (to caramelize)

2 measuring cup water

2 lemons (squeeze out the juice and cut up the whole fruit)

2 table spoon white sugar

1/2 teaspoon salt 

2 teaspoon gelatin (can adjust quantity according to preferred thickness of sauce)

1/2 measuring cup coriander, chopped 

1 large tomato, sliced into cubes

Method:

(1) Pour 1 measuring cup sugar into a pan and turn on low heat. Allow caramelization to take place (see pictures).

(2) Gently pour in the water into the caramel while stirring vigorously so the caramelized sugar is dissolved. Turn up the heat.

(3) Add the lemon pieces and let sauce simmer for 5 minutes over low heat.

(4) Take out the lemon pieces and add the lemon juice, sugar, salt and gelatin to the sauce. Stir until dissolved and finally add the coriander and tomato. Simmer for another 5 minutes until sauce begins to thicken. Remove from fire and serve with the roast chicken.