Indonesian Herb-Roasted Chicken with Veggies

Ayam Panggang Ala Bunda (Indonesian Roasted Chicken with Vegetables)

Ingredients:

• For the Chicken:

  • 500 grams chicken pieces
  • 1 sweet corn, cut into preferred pieces
  • 1 large carrot, sliced as desired
  • 1 large potato, cut into chunks
  • 1 packet Jay’s Grill Master (Classic Barbecue) seasoning
  • 1 tablespoon olive oil
  • 4 tablespoons water
  • Fresh rosemary, to taste

• For the Vegetables Marinade:

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  • Olive oil
  • Garlic powder
  • Salt
  • Fresh rosemary, to taste

Instructions:

1. Marinate the Chicken:

   • In a large mixing bowl, combine the chicken pieces with the Jay’s Grill Master seasoning, olive oil, and water. Mix well to ensure all the chicken is evenly coated with the marinade.
   • Cover the bowl with plastic wrap or transfer the chicken to a tupperware container. Let it marinate in the refrigerator for about 30 minutes to allow the flavors to meld.

2. Prepare the Vegetables:

   • While the chicken is marinating, toss the sweet corn, carrot slices, and potato chunks with olive oil, garlic powder, salt, and fresh rosemary. Mix well to ensure the vegetables are evenly coated with the marinade.

3. Preheat the Oven:

   • Preheat your oven to 145°C (295°F) and let it heat for about 5 minutes.

4. Prepare the Baking Dish:

   • Line a baking tray or oven-safe dish with aluminum foil to prevent sticking.

5. Arrange and Roast:

   • Arrange the marinated chicken and vegetables in the prepared baking dish. Spread them out evenly.
   • Place the dish in the preheated oven and roast at 175°C (350°F) for approximately 1 hour, or until the chicken is cooked through and the vegetables are tender.

6. Serve:

   • Once roasted, remove the dish from the oven and let it rest for a few minutes. Serve the Ayam Panggang Ala Bunda hot, straight from the oven.

Enjoy this flavorful Indonesian-style roasted chicken with perfectly seasoned vegetables, a delightful and satisfying meal for any occasion!