Spiced roast chicken with garlic potatoes and Gobi Masallum

23 comments,0 shares,3 likes
Mark Harvey
10 months

it's not a photography competition @Jo dunn

cooking brings people together, that's the important thing ❤️

boo
10 months

Don’t worry about the photos @Jo dunn As @Arthur vdH said, cooking is not for the photos! Hazel and Alan Langley are another class! Google Alan’s website and Hazel’s Food Blog!

joncrewgee
10 months

Aww thanks @Jo dunn your very kind.
It’s what it tastes like that matters 🤗

Jo dunn
10 months

I remember it! I'll look it up. thanks Mark, @Mark Harvey

Mark Harvey
10 months

@Jo dunn check out my profile posts, there's one which explains the "tricks of the trade"

it's a while ago, but it's there

Jo dunn
10 months

@Arthur vdH

Jo dunn
10 months

@Damian Green @Mark Harvey @joncrewgee @traceyross

Jo dunn
10 months

Yes, indeed @Arthur vdH !!!!! I can't take great photos,📸📷 it's a real art form, a skill I don't seem to have👎🤔. Won't stop me getting better at cooking though!! @Damian Green @Mark Harvey @joncrewgee @traceyross seem to have great photographic talents! also @hazel.langley

Arthur vdH
10 months

Lesson learned @Jo dunn : never cook for the photos ;-)

Mark Harvey
10 months

yep definitely 👍

Damian Green
10 months

Or Henderson eh @Jo dunn @Mark Harvey ??

Jo dunn
10 months

Thanks for that @Mark Harvey . I usually spatchcock my roast chicken too, @Damian Green, but this time I thought the whole chicken would make for a better photo... it didn't 👎📷📸👎

Mark Harvey
10 months

top tip, add a tablespoon of Worcester sauce to the marinade 😋

Damian Green
10 months

I think I’ll give this a go @Jo dunn - I spatchcock my chicken every time now. Can be done in 1/2 the time, cooks more evenly and I find even more juicy moist bird than cooking whole. Slashing all over like you have and marinading all day, I quite often do it mid week as it can be done in 45 mins.

Damian Green
10 months

Looks delicious! X

joncrewgee
10 months

Oooo yummy @Jo Dunn

Jo dunn
10 months

Thank you for the inspiration, chef, 👨‍🍳🙌💕 @Mark Harvey

Mark Harvey
10 months

sounds fabulous @Jo dunn 😍 inspired cooking, love it.

I'm seriously hooked on that marinade

Jo dunn
10 months

Thank you for your interest and support, guys! It was fantastic, moist meat, crunchy spuds, delish sauce. Inspired by @Mark Harvey's enthusiasm for Chicken Shashlik I decided to marinade a well slashed fresh chicken in shashlik spices, (slashed shashlik!) all in a plastic bag for six hours @dcmorris27, marinade inside and outside the chicken in a roasting tray with good fair few lumps of butter, salt and pepper, lskin on spuds chopped in 4s, round the bird, with 3 red onions roughly chopped, 10 cloves garlic roughly chopped, sprayed regularly with butter frylight, 180° fan oven 45 mins, turn bird upside down 30 mins 200°, turn bird breast up last 15 mins. remove chicken to rest, mash garlic up and leave spuds to crunch up! Thank you @Hari Ghotra for your shashlik marinade! Would definitely make it again. Easy! 💕

dcmorris27
10 months

oops ...please... (early morning!!😄)