Cooking for Father’s Day? Here’s an idea.
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieMany families gather together and eat out as a group on Father’s Day. Others hold mini reunions at home and potluck lunches or dinners are a popular way of celebrating Father’s Day. If you’re having one of those potluck lunches and wondering what you can cook in bulk without too much work, roast chicken is a good idea. The trick is to marinate the chicken for at least 24 hours prior to roasting to allow the seasonings to penetrate the thickest parts of the meat.
No ready-made marinade in jars were used to cook those whole chickens in the photo. I made my own with simple and very basic ingredients. Then, I served them with a side dish — zucchini with cheese and herbs inspired by Elise’s sauteed zucchini and gruyere.
This is a two-part entry. Don’t forget to click on the link to page two for the zucchini with cheese and herbs recipe.
Roasted chicken with garlic and rosemary
The following ingredients are good for one chicken weighing a kilo or less. Double, triple or quadruple the ingredients if marinating more than one chicken.
4 cloves of garlic, finely grated
juice of one lemon
1 tbsp. of salt
as much ground pepper as you like
2 tbsps. of fresh rosemary (or 1 tbsp. dried)
Pierce the thickest parts of the chicken with a fork.
Place the ingredients in a bowl and mix together. Add the chicken to the bowl, rubbing the marinade into the meat. Scoop some into the chicken’s cavity. Place the chicken with the marinade in a resealable bag and keep in the fridge for at least 24 hours, turning the chicken every few hours or so.
Place in a roaster (you have to use a rack to allow the fat to drip off) and roast uncovered in the oven at 170oC for 45 to 55 minutes.
While the chicken roasts in the oven, prepare the zucchini with cheese and herbs side dish. Click the link to page to below.
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That looks great for another day, Connie. My dad has requested inihaw na liempo and San Mig Light (beer is for special occasion only for him) for our picnic lunch, so it’s inihaw na liempo for us. Am still thinking of the vegetables for this one.
Yep, easy enough for a weekday dinner. Just marinate a day ahead.