A delicious way to spruce up your usual roast chicken.
Preheat oven to 180 fan forced (200 conventional).
For the marinade, combine all the ingredients in a bowl.
Pat the chicken dry with paper towel. Use a toothpick to secure the skin at the top of the drumstick – this will prevent the skin from retracting as the chicken cooks.
Place on a baking tray lined with baking paper. Brush with some of the marinade. Roast for 40-45 minutes, basting and turning every 10 minutes until cooked through and glossy.
Meanwhile, bring a saucepan of 3 cups water to the boil over medium heat. Add the brown rice and cook covered on low heat for 25 minutes until tender. Remove from the heat and keep warm.
Combine the spring onion, cucumber, vinegar, ginger and sesame oil in a bowl and season with a little salt.
Serve the chicken with rice and top with the cucumber salad pickle. Drizzle with pan juices.
Top rice with crispy fried shallot and chicken with microherbs (optional).
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