Garlic pot roast chicken with vege

I have often found it a challenge and stressful (a paradox) to cook for a crowd. It's hard to find recipes for 2 to 4 servings that will work for a group of 8 to 10 persons that will still taste great. Here is one created for convenience by accident. haha. Enjoy.

Marinade for 25 pieces/2chickens
1.5 bulbs garlic, peeled
1 tbsp boiled water
2+1 tbsp olive oil
1 tbsp honey
1 tbsp oregano
1 tsp rosemary
abt 1.5 to 2 tsp sea salt/organic salt

mix olive oil, honey, salt
puree peeled garlic pips with oregano, rosemary, and 1 tbsp boiled water
stir in puree to oil mix, creating an emulsion. taste. should be quite salty.
add 2/3 marinade to chicken,

prep root vege into 1 inch cubes/triangles
1/2 a small pumpkin
4 australian carrots
one large purple sweet potato
2 green capsicums, sliced into strips
marinate with abt 1 tbsp remaining marinade & a dash olive oil

method
preheat overn at 200C for 10 minutes.
place all the vege in large pot, add 1.5 cups water to the pot.
arrange chicken on top. drizzle some olive oil or any remaining marinade on top.
bake with pot uncovered for 45 minutes.
cover the pot, and bake for another 30 minutes at 175C.
serve with rice or pasta.


Copyrighted by adeline lim.