English Roasted Chicken Recipe

Roasting Chicken, The English Way

I was looking for inspiration on what recipe to create, and I was sitting at my dining area, it just struck upon me the oven that my mother brought long ago and left unused. I recalled this simple roasted chicken recipe and I believe this English Roasted Chicken recipe will spice up your next meal!

Lead Time: 1 hours (10 minutes preparations)


  • 1 whole boneless chicken leg
  • 1 head of white onion
  • 2 red tomatoes
  • 1 packet of 100g sweet beans
  • 100g green beans
  • Butterfly chicken breast (Optional) – Some prefer chicken breast, I presume.
  • Cajun seasoning – 1 tsp per pound of meat
  • Salt to taste
  • Olive Oil – n/a
  • Black pepper – grind as necessary



  1. Thoroughly check the chicken skin for feather and clean it.
  2. Season with salt and Cajun seasoning
  3. Keep in container and set aside.
  4. Peel the white onions, cut into square and keep aside.
  5. Clean the tomatoes with clean water and cut into bite size then keep aside.
  6. Peel both end of the sweet beans and keep aside.
  7. Clean the green beans with clean water. Cut both end and cut into about 1 inches in length then keep aside.
  8. Preheat oven to 230 degree Celsius.
  9. Meanwhile prepare a baking tray, put in the white onions, red tomatoes and green beans.
  10. Drizzle generously with olive oil.
  11. Season with salt and black pepper.
  12. Mix thoroughly with your hand.

Cooking – Boneless Whole Leg Chicken

  1. Put the mixture of vegetables into the oven and roast for 15 minutes at 230 degree Celsius.
  2. Then use a glove to remove the tray from the oven.
  3. Carefully place the marinated boneless chicken leg over the roasted vegetables.
  4. Put it back into the oven and roast for 30 minutes at 230 degrees Celsius.
  5. While your chicken is roasting, bring a pot of water to boil with some olive oil and salt to taste.
  6. Poach the sweet beans for 30 – 45 seconds and stir occasionally to ensure they are cooked evenly.
  7. Strain the sweet beans and soak in a cold bath to stop the cooking process.
  8. Once the sweet beans is chilled, strain and peel one side of the sweet beans. Keep aside in a container.
  9. After the chicken is done, remove from the oven with a glove.
  10. Remove the chicken into a container and keep aside.
  11. Drain the gravy from the roasted vegetables and keep the roasted vegetables aside.
  12. Bring the gravy to simmer and add a quarter tablespoon of yellow mustard.
  13. Keep stirring to dissolve the yellow mustard and check the flavor. Season with salt as necessary.
  14. Remove from heat and set aside.

Cooking – Butterfly Chicken Breast

  1. Roast the marinated butterfly chicken breast for 11 minutes at 230 degree Celsius.
  2. The rest of the step remain the same as above (Cooking – Boneless Whole Leg Chicken).


  1. Carefully place generous amount of roasted vegetables on a clean plate.
  2. Place the roasted chicken slanted over the roasted vegetable.
  3. Pour a spoonful or two of the gravy on the roasted chicken.
  4. Garnish with peeled sweet beans.

Cooking Tips

  1. Meats marinated using salt does have a very low water absorption properties similar to brining process.
  2. An alternative method of keeping the meat dry is to use fats. Types of fats to be use depends on the type of meat and important, the result that you yearn.
  3. However, I uses water because I prefer to keep it as low fat as possible, hence I make use of the absorption properties causes by the salt.

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