Key and I finally got ourselves some potted herbs for a little balcony herb garden. We picked them up from Chye Heng Orchid Garden which, for any locals interested, is an easy walk from the Bedok MRT station. We will definitely go back to Chye Heng when we want more plants, it was a lovely nursery or ‘flower shop’ as they seem to be known here.
One of the first things I cooked with our new herbs was my slow cooked crispy skin chicken. You have to make this. If you don’t, then we can’t be friends anymore. I’m joking clearly, but off all of my recipes on here, this is one that I really, really want everyone to make, because it is just so easy, so good and it produces excellent results every single time.
You get the benefits of the slow cooking in the succulent, fall apart meat and you get crispy skin, every single time! I love the slow roasted tomatoes and carrots as well as the lemony beans, but these are optional. The chicken is also amazing with just a simple side salad or any roasted other vegetables of your choice
You don’t have to, but I like to use a good quality stock for this. Either home made or perhaps something like a Maggie Beer packaged one. My favourite pre made stock though is by Moredough and I’ve seen this brand available in both Canberra and Singapore.
I leave the skin on the eschalots like I do in many dishes. The skin has heaps of flavour in it and it easily peels off afterwards so you can eat the lovely soft and sweet eschalots.
Trim the very ends of the drumsticks off. This allows the meat to shrink back a bit on the bone while the chicken cooks.
It doesn’t matter how little or how much chicken you cook at once, just make sure the chicken fits fairly snugly into the oven proof dish and that there is enough stock in the dish to come halfway up the side of the chicken.
You can do this with normal tomatoes but I love the way that the vine ripened tomatoes look when you roast them on the vine. Smaller carrots work well for this. I couldn’t find really small ones so I just used these, but my favourite type to do this with is Dutch carrots.
To assemble the slow roasted tomatoes and carrots, it is as easy as popping them into some ovenproof ramekins. Olive oil and seasoning for the tomatoes and a bit more stock and seasoning for the carrots. Sometimes if there is have room, I just chuck the carrots into the same dish as the chicken – whatever floats your boat.
The beans just need a quick steam or microwave and then toss them through some butter, lemon juice and zest. I love these lemony beans, they are a great side for so many things.
Crispy skin EVERY single time.
Slow Cooked Crispy Skin Chicken with Slow Roasted Vine Tomatoes, Roasted Carrots and Lemon Beans
Ingredients – Serves 2-3
- 2 chicken marylands with the skin on (about 460g of chicken)
- 2 chicken drumsticks with the skin on (about 340g of chicken)
- 6 sprigs of fresh thyme
- 2 eschalots, quartered lengthways with the skin left on
- ½ cup of chicken stock plus a few tablespoons extra for the carrots
- 7 small vine tomatoes still on the vine
- 4 medium or small carrots (like dutch carrots) cut in half lengthways
- 1 small handful of green beans, tops and tails trimmed off
- 1 tsp of butter
- zest from half of a lemon
- 1 tsp of lemon juice
- Preheat the oven to 150°C. Trim the very end of the drumstick off on both the marylands and the individual drumsticks.
- Place the chicken pieces, skin side up, into a medium sized oven proof dish that will hold the chicken quite snugly. Arrange the eschalot quarters and fresh thyme in and around the chicken.
- Pour the stock into the dish so that the chicken has stock halfway up the sides of it, but is still exposed on top. Season the top of the chicken generously with sea salt flakes.
- Place the dish into the preheated oven and bake for 1½ hours.
- Place the tomatoes, still on their vine, into a separate small oven proof dish and drizzle them with olive oil and sprinkle with salt. Place the carrots into a third oven proof dish season them with salt and pepper and then pour the few tablespoons of extra stock over them until they are just sitting in the stock, similar to the chicken.
- After the chicken has been in for half an hour, place the dishes of tomatoes and carrots into the oven as well and cook with the chicken for the remaining cooking time.
- After the chicken has been cooking for an hour and a half, increase the heat to 220°C and cook the chicken and vegetables for a final 10 minutes or until the chicken skin has crisped right up.
- Remove the chicken and vegetables from the oven and let the chicken rest for 5 minutes in the hot stock.
- While the chicken is resting, steam,boil or microwave the beans until they are bright green but still a little crunchy. Toss them through the butter, lemon zest and lemon juice and season with salt and pepper.
- Serve the chicken pieces with the vegetable sides as well as the cooked, peeled eschalots.