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Author Notes: I combined the most traditional Indian curry base with vegemite to create a spicy marinade which was then generously massaged onto the chicken Maryland and then roasted. —Dhanya Samuel
- 2 Chicken Maryland (with skin)
- 1 onion; cut into large cubes
- 1 cup white button mushrooms
- 1 lime; halved
- 2 tablespoons unsalted butter
- 1 red onion; finely chopped
- 2 ripe tomatoes; finely chopped
- 3 garlic cloves; finely grated
- 1 inch ginger; finely grated
- 1 teaspoon red chilli flakes
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel powder
- 1/2 teaspoon freshly milled black pepper
- Salt, to season
- 1 tablespoon vegemite
- Juice of ½ lemon
- In a pan, heat butter and add the onions. Sauté till light brown and then add the garlic and ginger.
- Sauté for another 2-3 minutes and then add the spices except salt. Mix well and cook on low heat for another minute and then add the tomatoes.
- Increase heat and continue to sauté till the tomatoes have turned mushy and the whole mixture begins to come together.
- At this stage add vegemite; mix well, taste and then season with salt as the vegemite is naturally salty.
- Balance flavours with lemon juice and remove from heat. Allow to cool.
- Rub the chicken pieces with salt and pepper; apply the prepared masala (reserve a little) liberally all over the chicken pieces and refrigerate for at least 30 minutes or as long as you can. Bring to room temperature before roasting.
- Heat the oven to 200°C (fan forced) and line an oven proof tray with baking paper. Place the chicken pieces inside (skin side facing upwards) along with the diced onions. Apply a bit of the reserved vegemite masala over the onions and sprinkle with salt.
- Roast for 15 minutes and then turn the chicken pieces over; add the mushrooms at this stage. Apply the remaining masala over the chicken and roast again for another 10 minutes.
- Turn the chicken pieces over again, increase heat to 220°C and cook for another 5 minutes (or till done) to brown the skin.
- Remove from oven, keep covered and allow to rest for at least 10 minutes before serving.
- This recipe was entered in the contest for Your Best Weeknight Roast