Roasted Chicken with Sautéed Corn and Carrots
Ingredients:
For Roasted Chicken:
- 1 chicken breast, cleaned and lightly squeezed with lemon juice
- 3 cloves garlic, minced
- 12-15 black peppercorns, crushed
- 1 tsp Worcestershire sauce
- 1 tbsp sweet soy sauce (kecap manis)
- 1 tbsp olive oil
- 1/2 tbsp extra virgin olive oil (EVOO)
For Sautéed Corn and Carrots:
- 1/2 carrot, cleaned and finely chopped
- 5 corn kernels, husked and cleaned
- 2 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
- 5 bird’s eye chilies (cabe rawit), diagonally sliced
- Salt, to taste
- White pepper powder, to taste
Instructions:
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Marinate the Chicken: In a bowl, combine minced garlic, crushed black peppercorns, Worcestershire sauce, sweet soy sauce, olive oil, and EVOO. Rub this marinade over the chicken breast. Cover and refrigerate for 20-30 minutes.
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Preheat the Oven: Meanwhile, preheat your oven to 180°C (350°F). Grease a baking dish with olive oil.
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Roast the Chicken: Place the marinated chicken breast in the prepared baking dish. Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through and golden brown. Use both upper and lower heat settings if possible for even cooking.
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Prepare the Sautéed Corn and Carrots: In a separate pan, heat 2-3 tablespoons of olive oil over medium heat. Sauté the sliced garlic, shallots, and bird’s eye chilies until fragrant and slightly browned.
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Add Vegetables: Add the chopped carrots and corn kernels to the pan. Stir well to combine with the aromatics.
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Cook and Season: Pour in 1 small cup of water. Let it simmer until the water reduces and the vegetables are tender. Season with salt and white pepper to taste. Adjust seasoning as needed.
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Serve: Once the chicken is done roasting, slice it and serve it alongside the sautéed corn and carrots.
Enjoy this flavorful dish of Roasted Chicken with Sautéed Corn and Carrots, perfect for a delightful meal that combines tender chicken with vibrant, sautéed vegetables.
