Korean BBQ Sauce Roast Chicken 韩式烧烤酱烤鸡

Another self-made-up dish! Cooked this on Friday. I marinate the meat with Korean BBQ sauce a night before. Believe me, I really don't know how I want to cook the chicken when I add the sauce to it. Just let it marinate and rest in the fridge first, think later :) That's what I used to do.

I baked some Cranberry Oatmeal Cookie Bars on friday and that gave me an idea. Since the oven was preheated, the first thing on my mind was...let's roast the chicken. Friday is a day to clear everything in the fridge, so I just dump in all the vegetables, add some herbs and spices. Let it roast in the oven, while I sit back and relax. :) And the taste...AWESOME! 

Whoops...almost forgot to take a snapshot of the 'internal' of the meat. It's juicy and tender.

My boy finished his bowl of rice in no time...and so did the food in the dish

Ingredients:
中文食谱：请在网页的右边点击“Translate"，然后选择中文翻译

1 Whole Chicken Leg (Boneless)
3 Potatoes (small)
1 Carrot (small)
3 King Oyster Mushroom

Seasoning:
4-5 tbsp Korean BBQ Sauce
Some Garlic Salt
Some Garlic Pepper
Some Dried Parsley
Some Olive Oil

Korean BBQ Sauce Roast Chicken Drumstick (bone-in),
along with some white corn and sliced carrot, so flavourful and tasty!
Photo updated: April 2020

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Method:
1. Wash and dry the chicken leg with kitchen towel. Add about 4-5 tbsp of Korean BBQ Sauce and rub all over the meat. Let it marinate overnight in the fridge.
2. Peel and cut carrots and potatoes into chunks. Toss with some olive oil, dried parsley and garlic salt. 

 3. Slice the king oyster mushroom and place it in the middle.

4. Place marinated chicken on the mushrooms. Drizzle the sauce all over. Sprinkle some garlic pepper.

5. Bake in a preheated oven 180'c for 20 minutes. Remove from oven, stir and baste, return to oven and continue to bake 10 minutes or till cooked through.

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Enjoy!