Pulut Hitam Rice Ball in Coconut Sauce – Delishar

I’m obsessed with Bubur Pulut Hitam, that sticky & gooey warm black glutinous rice porridge that’s sweetened with gula melaka and finished with a slight drizzle of rich fragrant coconut milk. If there is one Asian dessert I can have every single day without having to worry about weight gain, it has to be Pulut Hitam. Just writing this post is getting my mouth all watery, and tummy all rumbly. 

The other thing I like next to bubur pulut hitam is tang yuan or glutinous rice balls. I prefer the plain ones with no filling/stuffing as compared to the ones with it, and I like to have mine with warm and thick almond paste. There’s something about the thick and rich consistency that I really enjoy. So when I chance upon this recipe, I was elated!

Putting the 2 top Asian dessert on my list together as one, and a darn easy one to make too! Although I prefer plain glutinous rice balls more than the ones with filling in it. It keeps ringing in my ear that it’ll be nice to wrap a little piece of gula melaka in it. Maybe next time, I might might just do that, for that ondeh ondeh effect. But for now, I’m really enjoying this lovely dessert. 


Bubur Hitam Rice Balls


Rice Balls

  • 125 g white glutinous rice flour
  • 75 g black glutinous rice flour
  • 40 g granulated coconut/palm sugar or fine sugar
  • 1/4 tsp salt
  • 150 ml luke warm water

To cook rice ball

  • 1 pandan leaf knotted
  • Gula melaka/palm sugar to taste
  • Water

Coconut Sauce

  • 400 ml coconut milk
  • 1 pandan leaf knotted
  • 2 tsp sugar
  • 1/4 tsp salt

Coconut Sauce

  • In a saucepan, add coconut milk, pandan, salt, and sugar.

  • Bring to a simmer, stirring frequently until fragrant and thickened.

  • Remove from heat and set aside.

Rice ball

  • Combine all the rice ball ingredients into a bowl, and knead until dough comes together, and is smooth.

  • Roll dough into 1 inch size balls.

To cook rice ball

  • Bring water to boil, sweetened with gula melaka to taste. (this just adds a bit more flavour to the rice ball.)

  • Add pandan leaf.

  • Add rice balls, and cook until done. When it’s done, it will float to the surface.

  • Place cooked rice balls in a bowl of tap water to stop cooking process.

The glutinous rice ball isn’t very sweet, you can add more sugar to the mix if you like it a little sweeter.
Adapted from Daily Cooking Quest

Black Glutinous Rice Balls 4

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Chicken in Creamy Mushroom Sauce – Delishar

One skillet cooking makes it so easy to clean up!! I only have one pan to wash, and that also means that I do not have to be cooking multiple dishes at once to get dinner ready in time for the husband to come home too. The husband comes home famish and ready to eat a whole cow every single work day. He usually skips lunch because he doesn’t have enough time, or he has his lunch too early in the day because that’s his only break time. So I always made sure that food is ready, plated, and served the moment he steps into the house. 

Chicken in Creamy Mushroom Sauce insta 1

I made this meal about a week or 2 ago. I was trying to cut down on carbs after my Thailand trip which I probably overloaded on carbo! So I made this protein rich meal to compensate for the lost in carbs to keep our belly satiate. The husband took a bite, opened his eyes wide, and said,”Wow, this is gooooooood!”. It hit the spot for him. Perhaps it’s the wine! lol! If you are worried about the alcohol, don’t be. The alcohol cooks off and evaporates in the cooking process leaving the essence of the wine that gives the sauce it’s depth. This is coming from someone who DOES NOT drink any alcohol at all. I get hives if I drink, and this meal did not give me any hives. 

However, if you just want to be extra safe especially if you are cooking for pregnant, breast-feeding ladies, or kids. Then substitute the alcohol with chicken stock. Also, I used the pan to saute my beans with onion, garlic, salt, and pepper. Gave it a little wipe down before making my chicken. So this is truly a one skillet meal. 🙂


Chicken in Creamy Mushroom Sauce


  • 8 boneless skinless chicken thighs
  • 1/2 cup flour seasoned with salt and pepper
  • 2 tbsp butter
  • 2 tbso olive oil
  • 400 g button mushroom sliced
  • 3 cloves garlic minced
  • 1/2 yellow onion diced
  • 1 &1/2 cup white wine or chicken broth
  • 2 tsp dried thyme or 1 heaping tbsp chopped fresh thyme
  • 1/2 cup parmesan cheese
  • 2 tbsp dijon mustard
  • 1/2 cup heavy cream
  • Drege chicken in flour, and set aside.

  • Melt butter and olive oil in a large skillet over medium high heat.

  • Cook chicken on both sides until golden brown, remove from pan, and set aside. (4-5 minutes each side)

  • Reduce heat to medium, and add onion, saute for a minute, then add mushroom & garlic.

  • Saute for a few minutes until mushroom are limp.

  • Add wine/broth, scraping up the bottom of the pan, and add thyme.

  • Bring to boil, and add chicken back into the pan.

  • Lower heat to low, and allow to simmer for 15-20 minutes.

  • Add cream, mustard, and parmesan cheese.

  • Stir to combine, and allow sauce to thicken.

  • Remove from heat and serve.

Adapted from Laughing Spatula

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

Chicken in Creamy Mushroom Sauce


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Double Chocolate Crumble Muffins – Delishar

Delishar is giving away $100 Tangs Gift Card as a way to say thank you for all the support and love shown for the past 2.5 years! This blog wouldn’t have lasted for this long if it wasn’t for all of you. I’ve learned a lot about blogging, cooking, baking, and even photography with all your kind support & input to help me better myself and my cooking blog. So a big thank you, I truly appreciate each and every one of you! 

This is also a celebratory giveaway, as something exciting is coming your way. I will review more when the time is right, but for now I just want to thank you all. 🙂 I had a tough time thinking of something nice as a giveaway prize, something kitchen related. However, kitchenware can be pretty personal to each and everyone of us. We all prefer one over another, so what better way than to let you pick something you need or want. 🙂 

Together with this giveaway, I’m also sharing with you an awesome bake! Another easy, mixer free muffin recipe that you can make in 30 minutes! Well, to be honest, this is takes a slight bit more work because of the crumble topping. However it is totally worth that couple more minutes of effort. I really enjoy the contrast between the soft fluffy muffin and the crunchy crumbly toppings. The buttery and sweet crumbles complimented the bittersweet decadent muffin so beautifully. And the melted chocolate chips in each muffin… Mmmm delish! 

To take part in the giveaway, simply complete the Rafflecopter below!


Double Chocolate Crumble Muffins


Crumble Topping

  • 30 g castor sugar
  • 50 g all-purpose flour
  • 30 g unsalted butter diced into cubes


  • 3 cups 385g plain flour
  • 3 tbsp cocoa powder
  • 3/4 cup 150g castor sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs 60g each, lightly beaten
  • 240 ml buttermilk
  • 1/2 cup 113g melted butter
  • 3/4 cup 130g chocolate chips

Crumble Topping

  • In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.


  • Preheat oven to 200C.

  • Line muffin tins with muffin liners.

  • In a large mixing bowl, sift cocoa powder, baking powder, baking soda, salt, cinnamon, and flour together.

  • Then combine in buttermilk, melted butter, vanilla extract, and eggs in a bowl or measuring cup.

  • Give it a good whisk.

  • Add the wet ingredients into the dry ingredients.

  • Mix until almost combined, then add chocolate chips.

  • Fold it in about 4 times. Do not over mix!

  • Divide batter into liner, and top with crumble mix.

  • Bake 15-18 minute

Chocolate Cookie Crumble Muffins insta 2

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, June 14th, 2016 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Gift card will be mailed to the winner’s Singapore mailing address. Entries that does not abide to requirement(s) will be disqualified. This giveaway is open to Singapore entrants only.

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Loaded Cauliflower Mash – Delishar

I never use to like cauliflower before I started cooking for the family. I always though that it was an inferior cousin of the nutrient rich gorgeous green broccoli. Putting them beside each other, the cauliflower kind of pale in comparison in the visual appeal department. But after starting to learn more about cooking and ingredients, I found out that I could not be more wrong!

The dear cauliflower loaded with fantastic health benefits. For starters, it is packed full of vitamin C. Cauliflower is in the family of cruciferous vegetables. It is recommended to include cruciferous vegetables in our diet 3 times a week. Some of the health benefits of consuming cauliflower includes detox support, anti-inflammatory, anti-oxidant, cardiovascular support, and digestive support. 

What really bought me over is how extremely versatile this head of vegetable can be! It is often used to replace simple carbohydrates in our daily diet. Great for people who are on a low-carb diet or diabetic patients. I’ve used it to make pizza dough, Cauliflower Fried ‘Rice’, Feta Spinach Cauliflower Mash, Roasted Curry Cauli-Poppers, and Rosemary Cauliflower Mash. Each and every time I made something with cauliflower as a carb substitute, the family can hardly tell the difference, and will always leave the table with their plates emptied. That’s a double bonus for me. I know my girls are eating their ‘greens’ and I get a low-carb meal in so I don’t feel sluggish after dinner! 

Don’t forget to take part in the $100 Tangs Gift Card Giveaway!! Click on this link to go to the giveaway page.


Loaded Cauliflower Mash


  • 680 g cauliflower cut into florets
  • 4 pieces of bacon
  • 4 cloves garlic
  • 1/3 cup 75g sour cream
  • 1 tbsp butter
  • Salt & pepper to taste
  • 3 tbsp chopped spring onions
  • 1/4 cup shredded cheddar cheese
  • Place bacon on a tray and place in unheated oven.

  • Set temperature to 200C and cook for 20 minutes until bacon is crisp.

  • Alternatively, you can crisp up bacon in a pan on the stove top.

  • Crumble bacon and set aside.

  • Meanwhile, cook cauliflower and garlic in a pot of water until soften. (About 15 minutes)

  • Drain all the liquid from pot, and season cauliflower with salt and pepper.

  • Add sour cream, butter, and blend using a stick blender. If you don’t have one, you can put everything into a normal blender or food processor.

  • Blend until smooth, and mix in 2 tbsp of spring onion.

  • Transfer cauliflower mixture into a casserole or baking dish.

  • Sprinkle cheese and bacon on top.

  • Bake for about 3 minutes to melt cheese.

  • Garnish with remaining spring onions.

Adapted from Skinny Taste

Loaded Cauliflower Mash 1

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Best Banana Chocolate Chip Muffins – Delishar

There’s always bananas at home, and it’s not always that we consume all of it before it goes overly ripe. The husband and my girls seem to think that bananas with a little spots on it isn’t as appealing. Thank goodness for banana bake recipes, that I get to use my spotted bananas. I always have to remind the husband and my helper not to throw away the spotty bananas, as there have been a couple of times I got disappointed only to find out that my bananas that I’ve been saving for baking was thrown away because it was ‘too ripe’. 


I’ve made a lot of banana related recipes for the family and shared it on my blog. Some of my favourite includes Guilt-free Banana Ice-cream, Spongy Honey Banana Cake, and Banana Walnut Yogurt Cake. But this recipe tops the list! Deep banana flavour, caramel notes from the brown sugar, little bits of bittersweet chocolate chips to compliment, and the muffin… the moist moist muffin with tender crumbs! It’ll bring you to a muffin high! lol! 

You can also make this recipe healthier by substituting 50% of the flour with wholewheat flour. That means, 96g of wholewheat flour + 96g of plain flour, instead of all plain flour. Use unsweetened applesauce in place of butter to reduce the overall calories, and do use dark chocolate instead of milk chocolate. 🙂

Don’t forget to take part in the $100 Tangs Gift Card Giveaway!! Click on this link to go to the giveaway page.


Best Banana Chocolate Muffins


  • 3 large ripe bananas mashed
  • 1 &1/2 cup 192g plain flour
  • 1/3 cup 67g castor sugar
  • 1/3 cup 67g brown sugar
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup 75g melted butter
  • 1 large egg
  • 1 cup 175g chocolate chips
  • Preheat oven to 200C.

  • Line your muffin tray.

  • Whisk together salt, sugar, flour, and baking powder.

  • Add melted butter, egg, vanilla extract, and mashed bananas into flour mixture.

  • Mix until almost combined.

  • Add chocolate chips and fold about 4-5 times.

  • Your batter should still be lumpy, do not over-mix or you’ll get tough muffins.

  • Divide batter into muffin liners.

  • Bake 13-17 minutes. (Mine took about 15 minutes)

  • Allow to cool in pan for 5 minutes before transferring to wire rack to cool completely.

To reduce calories, you can substitute butter with unsweetened applesauce.
Adapted from recipe.com

Banana Chocochips Muffins 2

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Shrimp & Scallop Scampi Zoodles – Delishar

Cutting down on carbs can be a pretty challenging transition. However, that doesn’t mean that it has to be boring and tasteless. Whenever I mention low-carb or carb-free diet to a friend who wants to lose weight for eat a little better. Their respond would be more or less the same, along the lines of: “How to?! No carbs, I’ll die, and die hungry!” or “Then eat salad everyday?! I can’t survive on leaves!”

I admit, even I find it difficult to give up or cut down on carbs. Carbohydrate is very comforting to me, especially rice. I love my rice, my hot steaming white rice. However, I started limiting my consumption of refine carbs like white rice ever since I was diagnosed with Gestational Diabetes when I was pregnant with my 2nd. Diabetes runs in my family, and I got really concern about consuming too much refine carbs. That’s because refined carbohydrates are rapidly absorbed into the bloodstream, causing risky spikes in blood sugar and insulin levels. Fortunately, my blood sugar went back to normal after the birth of my little one. 

So every now and then, I find ways to substitute the carbohydrate portion of our meals. The husband loves it when I do that, because that’d mean that we are eating a little better and not rapidly growing our love-handles! lol! My girls have no idea that they are missing out on their usual noodles or rice, and they consume a double portion of greens. So that’s definitely a win for mom! 


Here, I substituted pasta noodles for zucchini noodles. I used a spiralizer to get my zoodles, as shown in the top picture which I got from Amazon. It works like a sharpener to shred the zucchini into long noodle like strands.


But a shredder, like the one in the picture above will work as well. That can be easily purchased from any household/kitchenware store. Here are some other zoodle recipes that I’ve shared in the past. Miso Cod with Asian Zoodles, Carrot Zucchini Noodles with Tangy Ricotta Sauce, and Avocado Cream Zoodles with Lime Parsley Shrimp.


Shrimp & Scallop Scrampi Zoodles


  • 2 large zucchini spiralized or shredded into noodles
  • 16 large shrimp shelled and cleaned
  • 1 cup bay scallops about 24 pcs, thawed if frozen
  • 5 cloves garlic minced
  • 1 shallot minced
  • Red pepper flakes to taste (optional)
  • 1/2 cup 120ml white wine / chicken stock / seafood stock
  • Juice of 1 lemon about 2 tbsp
  • Zest of 1 lemon
  • 1/4 cup parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp chopped parsley
  • Additional chopped parsley to garnish
  • Season prawn and bay scallops with salt and pepper.

  • Heat pan n medium high, add olive oil

  • When oil is hot, add shrimp and scallops, and cook for 2-3 minutes or until cooked through.

  • Remove and set aside.

  • In the same pan, add melt butter.

  • Saute shallot and garlic until fragrant and add chilli flakes.

  • Saute for another 30 seconds, then deglaze pan with white wine/stock.

  • Add lemon zest, bring to boil, lower heat to a simmer and allow to simmer for 2 minutes.

  • Then add in parmesan cheese to thicken sauce, then add in shrimp and scallops.

  • Toss to combine, season to taste, and remove from heat.

  • Stir in lemon juice and 1 tbsp chopped parsley.

  • Plate zoodles on serving plate and pour sauce, shrimp & scallops over zoodles.

You can toss your zucchini noodles in the sauce if you like it soften. We like it raw for a little more crunch.

Shrimp & Scallop Scampi Zoodles insta 1

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Soy Braised Chicken & Potatoes – Delishar

This was one of the first few dishes that I learned how to make when I was living in Australia. It’s always so comforting to enjoy this with a steaming bowl of white rice on a winter night. I love to douse my rice with the braising sauce, slowly savour the tender chicken, and enjoy the melt in the mouth braised potatoes. It just warms me inside out. 

You can make it even simpler by omitting star anise and cinnamon stick. I like to use it because it adds more depth to the dish, and gives it a very warm flavour. My girls, who aren’t too adventurous when it comes to trying new dishes, loved it. All I needed to tell them was to at least try a small bite, and they needed no additional convincing to finish their meal. They even asked for more sauce to go over their rice! I think they got it from their mama! LOL! 

Have you participated in the $100 TANGS Gift Card Giveaway yet?


Soy Braised Chicken & Potatoes


Serves 4

Chicken Marinade

  • 10 chicken mid wings
  • 2 tbsp dark soy sauce
  • 1-2 tbsp light soy sauce to taste
  • 1/4 tsp Chinese 5 spice powder
  • 1/2 tsp brown sugar


  • 1 cup water
  • 1 tsp sugar white or brown is fine
  • 1/2 cinnamon stick
  • 1 star anise
  • white pepper to taste

To cook

  • 1 large potato halved lengthwise & cut into 1 inch pieces
  • 3 cloves garlic lightly smashed
  • 1 inch thumb ginger sliced into 5 pieces
  • 2 tsp sesame oil
  • Marinate chicken mid wings in all the marinade ingredients for at least 15 minutes.

  • Heat a large saucepan or pot on medium high heat.

  • Saute garlic and ginger until it starts to brown.

  • Then add chicken only, reserving the marinade.

  • Brown chicken, and add cinnamon stick, star anise, reserved marinade, potatoes and water.

  • Bring to a boil, add sugar, reduce heat to a simmer.

  • Cook for 20-25 minutes. Until potatoes and chicken is tender, and liquid reduced.

  • Season to taste with more soy sauce if needed.

  • Remove from heat and serve.

Soy Braised Chicken

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BLT Portobello Burger – Delishar

This is the first time I tried using portobello as my burger ‘bun’, and I have to say that I LOVE it! I’m also surprised at how my dinner kept me full till the time I got to bed! You see, we usually have our dinner between 4.30pm to 5pm. So by bedtime, we will usually be hungry. Yes, I know. Dinner for us is super early! That’s because I tend to skip lunch or have a light lunch, and the husband do not have time for lunch at work. So he is famished by the time he is home at 4.30pm. So it is my duty as a wife, to keep my husband’s belly, happy. lol!

Furthermore, the husband likes it when food is ready on the table by the time he gets home. He’ll like it even more when he sees that I’m serving burger, on a Friday! The meal will be completed with a can of iced cold beer. What a way to start start off the weekend!

BLT Burger

I made the usual bread version for my helper and my girls, and the portobello buns for the husband and myself. My girls were ecstatic to burgers on the dinner table that evening. And with bacon in it, it was almost like they strike the lottery. Not that they know what the lottery is, of course. But dinner that Friday evening was an extremely delectable one. We enjoyed every bite of that juicy burger! The meat was so nice and moist, no sauce was needed at all!

If you haven’t made bacon in the oven before, please try it one day. It gives you perfect looking bacon without it curling up like you’d see when you cook it in a pan. You can always sprinkle a little brown sugar on top of your bacon, or brush on some maple syrup for that touch of sweetness! 


BTL Burger


Burger patties

  • 500 g ground beef
  • 1/4 cup mayonnaise I used Hellmann’s
  • 1/4 cup bread crumbs
  • 2 cloves garlic minced
  • 1 & 1/2 tsp old bay seasoning
  • 1 tbsp Worcestershire sauce
  • Salt if needed and pepper to taste

Portobello buns

  • 8 large caps of portobello mushroom
  • Salt and pepper to taste
  • Olive oil to brush on mushrooms

Burger Toppings

  • 1 to mato sliced
  • Butterhead lettuce
  • 8 slices of bacon
  • Red onion rings separated
  • 4 slices of cheddar cheese

Burger Toppings

  • Place bacon strips on a lined baking tray.

  • Turn the oven on and set to 200C. Do not wait for the oven to preheat.

  • Place tray in oven, bake for 18-20 minutes or until crisp.

  • Prepare all other burger toppings and set aside.

Burger patties

  • Mix all the ingredients together and divide meat mixture into 4 patties.

  • Shape into patties, flatten and even out the thickness.

  • Then using your finger or thumb, make an indentation in the middle of the patty.

  • The patty will puff up when cooking so this helps to offset the ‘dome’ and helps the burger to cook more evenly.

  • Cook on grill or lightly greased grill pan, at medium heat 4-6 minutes each side.

Portobello buns

  • Clean mushrooms with damp kitchen towel. Do not wash!

  • Remove stems of mushroom if any.

  • Prepare portobello by using a spoon to scrape off the grills on the underside of the mushroom.

  • Brush on olive oil on both sides of the mushroom, and season with salt and pepper.

  • Grill portobello bottom side down for about 5 minutes, then turn over to grill for additional 3-5 minutes.

  • Build your burger!

You can substitute portobello buns with regular sesame seeds bun.
If your portobello mushrooms are smaller, make smaller patties to build sliders.

BLT Burger 2

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One Pot Italian Sausage Fusilli – Delishar

One pot meals are truly a life saver! I have so much on my plate lately that I’m up to my neck with stuff I need to do. We are moving in to our new place very soon, and I’ve been trying to get everything in order for the move. The renovation, the furniture hunting, liaising of delivery, trying to pack the whole house up into boxes (Oh, don’t even get me started with that!), and that’s only part of it. I’m also trying to help my new helper familiarise her duties, and making sure she is transitioning well into the family. On top of that, we moved to girls into my husband’s international school. So it’s a whole new culture for them and myself to transition into.

With all that going on, I’m still trying to keep up on posts and my business. I can hardly catch a breather. As I’m writing this post, I’m actually feeling unwell and slightly nauseous. But like most mothers will agree with this statement, “Being a mom is a full time 24/7 job, and we have no off days.” Even when mom is unwell, the family still needs to function. Everyone still need to eat, the kids still need me to do stuff for them, which I’m more than happy to oblige. 

So one pot meals like this sure makes life easier. Very little clean up, minimal preparation, and we all get to enjoy a pot full of yums! The sweet Italian sausages imparted so much flavour to the pasta as it cooks together. Whenever sausages or bacon is use as an ingredient, I know I will not have to fight the kids to finish their food, or tell them to sit down while they get distracted with every single thing that is happening. They sat very nicely to finish their food, giving the dinner plate their full attention. The husband was of course more than happy to see what was on the dinner table. Sausage, cheese, and pasta = a winning dinner. It was a win-win for me too, because I took a mere 30 minutes to make this delicious one pot meal without much effort!  


One Pot Italian Sausage Fusilli


Prep Time 10 minutes

Cook Time 20 minutes

  • 500 g Italian sausage casing removed
  • 220 g fusilli pasta
  • 1 medium yellow onion diced
  • 1 medium zucchini diced
  • 3 cloves garlic minced
  • 2 cups low sodium chicken stock
  • 1 can 227g diced tomatoes
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese or Monterey Jack Cheese
  • Salt and black pepper to taste
  • Sliced spring onion to garnish
  • Heat pan on medium high heat, and add 1 tbsp olive oil.

  • Add sausage and onions, and cook until sausage is lightly browned (about 4-5 minutes).

  • Then add garlic and cook for 30 seconds.

  • Pour in broth, tomatoes, cream, and pasta.

  • Bring to boil, cover, and reduce heat to medium low.

  • Simmer for 8 minutes, and add zucchini.

  • Season with salt and pepper to taste.

  • Toss to mix, cover, and allow to cook for another 5-7 minutes until pasta is tender.

  • Remove from heat, and stir in cheese.

  • Garnish with spring onions and serve.

Adapted from Kevin & Amanda

One Pot Sausage Fusilli

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One Pan Rosemary Chicken & Roasted Potatoes – Delishar

I’m back!!! Did you miss me? I sure did miss our interaction, a lot! We just got back from our summer vacay from the USA and the whole family is super jet-lagged. LOL! But the break from cyber-world was liberating as always. It was a good avenue to recharge, spend quality time with family, and I had some time to read a cookbook or two to be inspired. 🙂

I know I’ve been away for more than 3 weeks. That’s because we just moved into our new place and I’ve been busy with the renovation, packing, and unpacking boxes after boxes. I really don’t like moving. I realised that during our move, I was more worried about my dinnerware and cookware being misplaced or damaged than anything else. So much so, I actually hand-carried some of my precious cookware! Some friends thinks I’m a little crazy. Haha! 

One Pan Chicken and Potatoes insta 1


Because I was preparing for my move, I had many of my kitchenware carefully and securely packed. So I had very little to work with. As such, our meals needed to be simple with minimal ingredients and preparation. I also didn’t have a lot of time at hand to be puttering around the kitchen so the oven was my best friend. 

This meal was made all in one big mixing bowl and baked in a pan all at once. Blanch some greens or throw a salad together and you’ll get a complete dinner that looks like you worked all day in the kitchen. In fact, you can even mix up all the ingredients on your baking tray. Just remember to line your baking tray so that it makes clean up easy. If you are into crispy skin chicken that stays moist in the inside, and super flavourful potatoes, then you should not pass up on this ridiculously easy recipe. 


Crispy Rosemary Chicken & Roasted Potatoes


Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

  • 4 Skin on bone-in chicken legs, pat dry
  • 6 small potatoes Granola Potatoes, washed & quartered
  • 1 yellow onion cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tsp dried oregano
  • 3 cloves garlic minced
  • 1 tbsp worcestershire sauce*
  • Salt and black pepper to taste

To serve

  • Lemon wedges
  • Chopped cilantro
  • Preheat oven to 190C. (Top & bottom heat, no fan-force)

  • Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.

  • Add chicken, onion, and potatoes into bowl.

  • Toss to coat.

  • Lay everything out onto a large baking dish.

  • You can rest the chicken on top of the potatoes.

  • Season with salt and pepper.

  • Bake on middle rack for an hour, uncovered.

  • Serve with lemon wedges and garnish with chopped cilantro.

You can also mix all the ingredients up in your baking tray if you don’t want to wash another bowl!
*For whole30 compliant worcestershire sauce substitute: https://goo.gl/IsPuXa

Adapted from Big Oven

One Pan Chicken and Potatoes 5

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