Semalam malas nak masak tumis menumis, goreng menggoreng. Malas nak kemas letih dah sbb tengah hari tu dah busy gosok baju raya. Gosok baju raya tu.. baju melayu 3 pasang, 2 pasang kurung sepasang baju mix n match. Gosok awal-awal sbb malas nak kelam kabut. Nanti pagi raya nak kena masak lagi kan.So petang tu bakar je ayam. Resepi Ayam bakar tu lain sikit sebab ni resepi baru. I amik resepi dari Pioneer Woman. Suka baca resepi dia kat situ. Rasanya dah banyak kot amik resepi kat situ

Roast chicken, mashed potato, chicken gravy ,steam green bean,roast carrot and corn 

Mashed potato. resepi untuk mashed potato ada kat sini Yang ni I double the recipe maklumlah anak dah besar makan pun banyak

chicken gravy. Takde resepi yang ni sebab I beli yang instant kat bakery shop.

Ni ayam yang belum masak. kalau ikut resepi dia dia guna butter, tapi I guna olive oil. Haruslah nak make it more healthier. Sumbat segala sayur  yang you all nak. Senang all in one dan lagipun bila kita letak sayur macam ni, Ayam akan more juicy takkan kering. Kalau bakar ayam sekor plak, sumbat dalam perut ayam tu dan letak sayur yang you all nak makan sekeliling tu. Jus ayam yang lepas panggang tu jangan buang. Kita boleh buat gravy. Senang je gravy. panaskan butter dengan tepung gandum (tepung dgn butter sama banyak dalam 2tbsp each), pastu masukkan jus ayam tu (stok), kacau pastu masukkan cream sikit dan rasakan pepper n salt. senangkan.

Yang yang dah siap. Habis tau banyak ni. 3/4 chicken. Kalau nak buat sekor kena tunggu Rayyan besar sikit lagi :)

Resepi untuk Ayam bakar / Roast Chicken

Ingredients

• 1 whole Chicken, Rinsed And Patted Dry
• ¾ cups Butter, Softened
• 3 whole Lemons
• 4 sprigs Rosemary
• Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)

Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.

In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.

Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.

Use your fingers to smear the butter mixture all over the chicken, under the

skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird.

Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.

Carve/cut up to your heart’s content and dig in!

 

Thank you Lee Drummond for the recipe !

credited to Pioneer Woman