I'm back my friends! As you can see, this previous post has been long over due and has been in my draft for a while. Yeah, I once got a "pending" here! ;-)
Kidding aside, I have been sick for quite some time and been catching up on my sleep, chasing (Piolo and Hugh Dancy in) my dreams (just kidding, honey!) and trying to recover and get that energy back. I was not able to hang out in the kingdom for around two weeks.
So here I am, after two weeks of recovery. I think I am back! Thanks to Nafarin A (for my colds) as recommended by Karren, Mucosolvan for my cough, Katinko and Vicks Inhaler and a few capsules of the ever famous Fern C, the wonder drug! (I really think I should get a box of this moving forward!)
Screeeeeeeeech! Let me not fail to mention hubby's and Little J's TLC, plus prayers!!! + Amen!+
I told Ross, I'm a bit scared because being addicted to sleep is not me so I thought maybe I need to get myself checked. I hope I am still normal. :P
Ok. after all this mellow dramatic intro, let me start and share with you my comeback dish, which was happily made last Saturday for lunch (as if I was gone for years hehehe! feeling artista ang lola niyo?)
Herbed Roasted Chicken and Vegetables
1 whole Chicken
Marinate it for at least an hour (preferably 4 hours, best overnight) with:
about 3 to 4 pinches of salt
crushed pepper to taste
2 dashes of dried basil, oregano, marjoram and spanish paprika
2 tbsps of minced garlic (you can add more if you like)
1 glug of olive oil (make this the last installment)
Rub the chicken with all these with love and affection :-)
After marinating, set your turbo broiler on high (240C or 475F) and cook the chicken for about 45 minutes to an hour on until well done, with breast facing up (as it is the thickest part of the chicken and longer to cook).
For the vegetables, I used sliced carrots (2 pieces), baguio beans (about 1/4 kilo) and baby potatoes (about 1/4 kilo) (potato marbles)
Place the carrots and baguio beans for only two minutes in boiling water to soften them a bit, take them off the water by a slotted spoon and cold shock them. Then set aside for a little stir fry later on. Do not dispose the water yet please!
For the baby potatoes, just boil them in the water you used to boil the carrots and baguio beans (save water!) for about 10 to 15 minutes until tender but not too soft to mash. Check it by inserting a toothpick, on the 10th minute. After this process, drain and let cool. You may opt not to peel it. (Just add some more water if the saved water is not enough to boil the potatoes)
As soon as the veggies are ready, melt a tbsp or two of butter and throw in the veggies, then add a dash of each herb: dried basil, oregano, marjoram, about half a tsp of garlic and an itsy bitsy pinch of salt and pepper to taste. Just do this in about a minute and a half at the most.
Serve the chicken with veggies surrounding it or may be on the side of you like. Best with warm rice or eat it with the veggies on the side. You may want to start your meal with this as your appetizer soup!
You will love the smell of your kitchen, believe me. Herby yum yum!
Happy luchtime to all! :-)