Roasted Chicken and Cream Pasta

Last Monday’s lunch menu was a simple and quick roast chicken to feed 2-4 pax. You could fry it or put it on the grill but I did mine in the oven.. I don’t wanna get all draggy so lets get straight to the ingredients.

Ingredients:

• 5 chicken thighs (bones and skins) 
• 1 medium red onion
• 5 cloves of garlic (used a lot of garlic because I really love the flavour it gives)
• 5 tablespoons of butter (cold and cut in to 5 separate thin knobs)
• 2 tablespoons of honey
• 2 teaspoons of light soy sauce
• Seasoning: Dried mixed herbs, salt, pepper

Method:

1. Rinse and pat dry the chicken thighs and put them in a bowl.
2. Cut the onions in to rings and smash the garlic cloves individually and ass them all in the bowl
3. Add the rest of the ingredients with a good helping of salt, pepper and mixed herbs.
4. Leave to marinate for at least an hour or preferably overnight while you preheat your oven to 200 Degree Celsius
5. Arrange your chicken thighs in your tray skin side up and make pockets under the skin.
6. Stuff the onions, garlics, and finally the knob of butter to keep the meat from drying out in the oven.
7. Bake in the oven for 40 minutes and take it out to check if the meat has completely turned opaque and the juices has run clear.
8. Serve! 

I drained the excess fat from the thighs by putting it on a wire rack above the same pan the chickens were baked in. You can choose to discard the excess fat from the pan or keep it in a jar and refrigerate and it will turn in to a really flavourful chicken/garlic butter which you can use to baste your chicken while grilling or use it to cook paste like what I did immediately after I roasted my chickens.

Serves 1-2

Ingredients:

• Spaghetti (the amount is to your preference. 
• 3/4 cup of heavy cream or cooking cream
• Half an onion, diced
• 2 cloves of garlic, minced
• salt and pepper for seasoning
• Chicken/garlic butter

Method: 

1. Boil your pasta in salted water until just before al-dente 
2. In a frying pan, melt the garlic chicken butter collected from the roast earlier and sauté the onions followed by the garlic.
3. Pour in the cream and let it thicken in the pan for a few minutes.
4. Season the cream sauce pasta and finally add in the drained pasta in to the sauce for a few minutes and turn off the heat.
5. Allow the pasta to turn in to al-dente and absorb the flavour from the sauce at the same time. Viola!!
6. Serve.

These two recipes make a quick and easy dinner for unexpected guests in under an hour if you’re good with managing the time and stuff. Thanks for stopping by, good luck!

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