Crispy Roasted Chicken脆皮鸡cuì pí jī

Can not ask a simpler way to roast a Chinese-flavoured chicken. The skin is golden and extremely crunchy while white meat is tender and juicy.

Serve 2-4

• I whole chicken, 1.3 kg
• 200g                       baby tomatoes, sliced into half
• 6-7 cloves            garlic, peeled and roughly chopped
• 2 tablespoons    cooking oil
• Salt and black pepper
• Dip sauce (optional):
• 2 tablespoons                   light soy sauce
• A few red chilies             sliced

 Method:

1. Pre-heat the oven to 200C°.
2. Half the baby tomatoes. Roughly the garlic. Place 2 tablespoons of cooking oil in a frying pan. Stir fire the garlic and tomato over low-medium heat for about 3-5 minutes. Season the mixture with salt and pepper. Set aside.
   

   

   

   

   
3. Pat dry the whole chicken and tuck into with the tomato and garlic mixture.
4. Sprinkle the chicken with about 1.5 tablespoons of freshly ground sea salt.
   

   
5. Place the chicken onto an aluminium foil lined tray. Place it in the oven and bake for 50-60 minutes till golden.
6. Move the chicken out of the oven. Use a spoon to scoop out of the tomato and garlic mixture. Use a knife to scrap the salt on the surface of the chicken. Slice the chicken and top with the tomato and garlic mixture.