RECIPE: TKG's Herbed Chicken with Pan-Roasted Baby Potatoes

Sharing my 30-minute chicken recipe. This is perfect for those who are busy but abhors the idea of buying take-out food or ordering food.

You can marinate the chicken in the morning before you leave for work (or simply an hour before), and then just leave it inside the fridge until you are ready to cook it.

Ingredients:

Half chicken, cut in small pieces
Olive oil
White ground pepper (or you can use peppercorn)
Thyme (dried)
Marjoram (dried)
Basil (dried)
Paprika
Rock salt

Pour a generous amount of olive oil on the chicken, add the herbs and spices, and salt. Mix well, making sure that the chicken is well coated, and then set aside for about an hour. I didn't wait for an hour though but I made sure that the herbs are more than enough to flavor the chicken. Waiting for an hour or even whole day will make it taste much more flavorful.

Baby potatoes, 300g
Black olives, sliced
Ketchup
Butter

I washed the potatoes in water with baking soda since I don't want to peel it. Boil the potatoes and remove from heat when it is almost tender.

While boiling the potato, cook the chicken in a griddle until brown.

Transfer the potatoes in a non-stick pan (I used my new MASFLEX Stir-fry pan), add some olive oil, and sliced black olives (I prefer this than the green one because it is salty already). Cover the pan and let it cook. When the potatoes are almost roasted, throw in the chicken, and mix well. Add some ketchup (just a tiny amount), and then butter.

Adding butter and ketchup heightens the flavor of the chicken and potatoes. This recipe is good for 2-3 pax. Bon appetit!

Here's my MASFLEX 22-cm Stir Fry Pan. What I like about this pan is that it comes with a cover and is thin and lightweight. I was having doubts about it because I've been using thick  pans at home. I also have this notion that lightweight pans are not as sturdy as the thick/ heavy ones. Glad that I was proven wrong.

Being thin (the pan, not me) means that the heat from the stove gets absorbed by the pan faster than the thick pans so that equates to hastens cooking time- yey! Then there's the cover that seals-in the heat so that the food cooks fasters while retaining meat juices (yum), and its non-stick- the food doesn't stick to the pan and it is easy to clean also. Thumbs up for MASFLEX Stir Fry Pan.

Btw, to make non-stick pan (or any pan I guess) last, allow it to cool down first before washing it or submerging it in soapy water. And use sponge to clean it instead of brushes.

the kitchen goddess