There's nothing better than easy to make meals packed with lots of flavours.

Tip 1: It's better to pan fry your potatoes with butter, salt and pepper. I know because I tried it and it has way better flavours.
Tip 2. You can have your kale baked until it becomes a crispy chip or you can have it stir fried. Whichever it is you prefer.

Ingredients:
3 tablespoons olive oil
6 tablespoons honey
2 tablespoons Dijon mustard
6 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt plus more to taste
1/2 teaspoon ground black pepper to taste

knob of butter
10 pcs baby potatoes, halved
4 boneless, skinless chicken breasts, pounded to even thickness
Bunch or two of kale toss in olive oil, salt and pepper

Instructions:

• Preheat the oven to 400F
• Whisk together 2 tablespoons olive oil with honey, Dijon, garlic, oregano, basil, salt and pepper.
• Reserve 3/4 of the sauce for later.
• Marinate the chicken with the remaining 1/4 sauce for an hour.
• Line the sheet pan with foil
• Spread a little sauce on half part of the foil. Lay the chicken on top of the sauce 
• Generously drizzle the reserved sauce all over chicken
• Bake 20 minutes. Add the kale leaves on the other half of the pan and continue baking for another 15 minutes or until the chicken is cooked through.
• In a pan, fry potatoes in a knob of butter until brown
• Serve chicken with potatoes and kale chips

My kids love, love, love this dish. The sauce is the key. It kept the chicken moist and flavourful. Granted I took poor shots of the dish, I promise to re-create this with the buttered pan-fried potatoes next time and re-take the shots.

My boys have been asking me to make this again, make again I will :)

Happy Eating!

FV27-14-1010

Original Recipe: Bon Appetit
September 1999

I love Roast Chicken. What's not to like? The aroma in the kitchen that whiffs out all over the house is hunger-inducing. Along the way, you hear the chicken fat burning at the bottom of the pan, which by the way will be your tasty gravy.

Once roasting is done, you take it off the pan and start carving, it's when your mouth starts to water because your eyes are already devouring it!

I'm yet to find a way to make the skin really crispy but that's just the icing on the cake. Crispy or not, this baby is tasty!

Tip 1: Truss the chicken to ensure it remains moist all throughout
Tip 2: Buy a meat thermometer, very useful for all types of roasting
Tip 3: Stick to 60 minutes and stick to the temperature. Even after you take the bird out of the oven, it will continue to cook so don't worry about it.
Tip 4: If you want to baste your chicken now and again, it's up to you. I'm lazy so I left it as is.
Tip 5: You don't have to broil your chicken, I did mine coz I was hoping to crispy up the skin more. It didn't really help so you can relax and skip that part. It looked good in the picture though :P

This took me an hour and half... I think I've improved a lot!

Ingredients:
1 kilo whole chicken
2 teaspoons minced thyme
1 lemon, quartered
5 garlic cloves, minced
Salt and freshly ground black pepper

Gravy:
1/4 cup dry white wine
1 cup chicken broth
2 teaspoons all purpose flour

Serves 4-6
455 Calories per Serving

Preheat oven to 450°F. Mix 2nd to 5th ingredients in a bowl. Rinse chicken and pat dry. Place chicken in roasting pan and rub all but 1 tablespoon of garlic-thyme oil all over. Place lemon in the cavity and truss chicken.

Rain the salt over the chicken to create a uniform coating that will crisp up and add flavour to the skin (1 tbsp approximately)

Roast chicken 20 minutes then reduce oven temperature to 375°F. Roast chicken
about an hour or until your thermometer registers 180°F when you insert into thickest part of inner thigh.

Transfer chicken to serving platter, tent with aluminum foil to keep warm while you prepare your gravy.

Gravy
Pour pan juices into measuring cup. Over high heat, add wine to pan and bring to a boil. Scrap up any browned bits sticking onto the pan.

Pour the wine mixture into measuring cup and add chicken broth to measure 1 1/2 cups. Return the mixture to pan (don't clean the pan!), mix flour into reserved 1 tbsp garlic-thyme oil. Whisk into broth mixture. Boil mixture until slightly thickened, about 2 minutes. Season with salt and pepper and pour into a sauceboat!

Serve your chicken with green salad, gravy and dijon mustard as sauce selection, roast some potatoes and you're good to go!

Start with fork and knife and finish off with your fingers... this dish is not for the delicate, prim and proper peeps out there. :)

Happy Eating!