Spiced roast chicken with garlic potatoes and Gobi Masallum

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

it's not a photography competition @Jo dunn

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

boo
7 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
7 months

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

Jo dunn
7 months

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

Mark Harvey
7 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
7 months

@Arthur vdH

Jo dunn
7 months

@Damian Green @Mark Harvey @joncrewgee @traceyross

Jo dunn
7 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
7 months

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

Mark Harvey
7 months

yep definitely 👍

Damian Green
7 months

Or Henderson eh @Jo dunn @Mark Harvey ??

Jo dunn
7 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
7 months

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

Damian Green
7 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
7 months

Looks delicious! X

joncrewgee
7 months

Oooo yummy @Jo Dunn

Jo dunn
7 months

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

Mark Harvey
7 months

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

I'm seriously hooked on that marinade

Jo dunn
7 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
7 months

oops ...please... (early morning!!😄)