My grandmother calls my style of cooking “masak terjun”, which loosely translated means I toss anything I have at hand into my dishes. This is fine with me, and I’ve started naming dishes “spaghetti terjun”, “dhal terjun”, “roast terjun”, “cake terjun”, anything terjun LOL. Terjun, literally translated means “dive”.
Here’s another dish that I’ve made frequently ever since my uni days, inspired by a picture I saw in a cookbook when I was in school. I’ll call it One Pot Chicken Roast for the purposes of this recipe post, however, friends can refer to it as Chicken Terjun hahahaha
Every single time I make this dish, it turns out tasting different. I have yet to recreate the same dish twice, as my measurements are never accurate, my ingredients differ, and my cooking style changes too. Last weekend, I made it for my extended family’s Sunday dinner (a new thing we’re trying to institutionalise as family tradition), and while I usually pop the chicken in the air fryer for a bit before roasting, I got a bit lazy this time around. It still turned out quite well (I like to think), so I’ll attempt to get the recipe right while it’s still fresh.
One Pot Chicken Roast
- 8 potatoes, cut into quarters
- 8-10 assorted chicken cuts (I had thighs and wings)
- Extra Virgin Olive Oil
- Sea salt flakes (or normal table salt is fine)
- Crushed black pepper
- 3 sprigs of fresh rosemary, off the stalk
- A packet (say 400g?) cherry tomatoes, mixed colours, sliced in half
- 1 lemon
- Red wine vinegar
- Boil the potatoes in salted water
- While the potatoes cook, preheat the oven to 200C, prep the chicken by rubbing down with salt, pepper, and olive oil
- Once the taters are cooked, pop them into a skillet/baking tray, toss the tomatoes in, squeeze the lemon juice, pour with roughly 2 tbsp red wine vinegar, and give it a few glugs of olive oil. Season with salt and pepper, rosemary leaves, then toss with your hands to make sure all that goodness gets everywhere
- Pop in the oven for 40-50 minutes or until the chicken is cooked through
- Serve hot!
It’s a quick dinner recipe, and the taste is explosive! Great for a lazy weekend meal that packs a punch.
Lots of love,