• Prep Time 15 minutes
  • Cook Time 60 minutes
  • Serving For 4-6 people
  • Difficulty Normal

Recipe Description

Roast Chicken is a recipe specially provided by an experienced cook of over 50 years. Makcik Salmiah Isa was the private cook for the late Tunku Abdul Rahman. Now, she shares with us a repertoire of recipes she has accumulated over the years that has touched many hearts and warmed many bellies!

With great pleasure, we share with you the ninth recipe – ‘Roast Chicken’ – from a series of 12 featuring our Trusted Brand partner, Salam Sauces.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 whole chicken, giblets removed
  • Marinade
  • 1/2 tbsp salt
  • 1 tbsp honey
  • Condiments
  • 4-6 pcs potato (depends on size), cut half
  • 1 medium red onions, quartered
  • 1-2 pcs carrot, cut in batons
  • 1 pack(200g) green beans, cut half & remove the “strings”
  • 2 cubes salted butter
  • 1/2 tsp salt
  • 1/2 bottle (300 ml) vegetable oil
  • Sauce
  • 3 tbsp wheat flour
  • 1/2 cup water
  • Sufficient Salam Kicap Manis Pedas
  • 1 tsp black pepper powder


  1. To Marinade Coat the whole chicken with salt & honey, leave it aside to marinade.
  2. Preheat the oven to 185-degree celsius with a tray of oil for 20 minutes.
  3. Bring a pot/pan of water to boil and add in 1/2 tsp salt. Toss in carrot batons and simmer for 3-4 mins and remove the carrots. Then add in green beans for 2 min quick blanch & remove from the pot/pan.
  4. Melt butter in the pan with low heat and saute the carrot & green beans. (add some salt for seasoning if the butter used is unsalted) Remove from pan after 2-3 minutes and set aside.
  5. Place the chicken on the tray and rinse the chicken thoroughly with the heated oil.
  6. Spread out the potatoes & red onions on the tray and drizzle with the heated oil. Then place back into the oven and roast for 40 minutes at 185-degree celsius.
  7. To make Dipping Sauce Mix flour with water in a bowl. Then add enough of Salam Kicap Manis Pedas until ideal consistency & colour of the sauce is formed (brown colour).
  8. Heat up the pan with some oil from the roasting tray, then pour in the sauce mixture to cook. Stir until sauce started to thicken.
  9. Cut the roasted chicken into quarters and place it on a plate with sauteed vegetables & roasted potatoes on the side. Serve with the dipping sauce.
  10. To remove the tough & fibrous “string” from Green Beans Hold a bean with one hand, and with the other, use the thumbnail to "snap" the curved, "sharp" end of the bean forward and down. Then gently pull, and the string should pull right off in one piece.

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