Mediterranean Ayam Penyet

Almost true to the original preparation, the chicken was roasted to a perfect crispiness.  The addition of rosemary and cherry tomatoes brings up the mediterranean aroma.  This dish is perfect for a lazy day where cooking preparations are kept to a minimum.

Ingredients (serves 4):
1 whole chicken (about 1.5 kg)
4 stalks rosemary, to be washed & patted dry
salt & ground black pepper to taste
500 g small potatoes, to be peeled
10 shallots, to be peeled and cut into wedges
300 g small courgettes, to be washed, dried & sliced
100 g cherry tomatoes, to be washed & halved
1 can (425 ml) large white beans, to be drained
olive oil

Method:
By using a sharp poultry shears, cut chicken along the centre back bone.  Wash and pat dry chicken. Then, cut the breast bone in order that the chicken lies flat.  Season with salt and pepper to taste on both sides.  Slight loosen the skin on the breast and leg areas.  Insert some plucked rosemary needles under the skin.  Rub all over with 1 tbsp olive oil and place chicken on a deep baking tray.  Season peeled potatoes with salt, pepper & a little olive oil and add to baking tray.

Bake in a preheated fan oven at a temperature of 190° C for 30 minutes.  Season cut vegetables with salt, pepper & 1 tbsp olive oil.  After 30 minutes of roasting, add seasoned vegetables and 2 stalks of rosemary to the baking tray.

Cook for a further 30 minutes before adding the drained white beans. Cook for another 10 minutes or until the chicken is golden brown in colour.

Once done, remove from oven and serve immediately.  Best eaten with ciabatta bread.

Bon Appetit!