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Recipe by : chef ssentongo

* ROAST HALF CHICKEN WITH VEGGIES + PAN GRAVY 🍗

Recipe – Serves 2

Ingredients

• Chicken: 1 whole chicken, cut in half. Salt, pepper, paprika, garlic powder, olive oil, lemon
• Veggies: Potatoes cubed, baby carrots, broccoli florets, cherry tomatoes, olive oil, salt, pepper
• Gravy: Pan drippings, 1 tbsp flour, 1 cup chicken stock, butter

Steps

1. Prep: Rub chicken halves with olive oil, salt, pepper, paprika, garlic. Let sit 20 mins.
2. Roast: Preheat 200°C/400°F. Toss potatoes + carrots with oil, salt. Roast with chicken 35-40 mins. Add broccoli + tomatoes last 10 mins.
3. Gravy: Remove chicken. Add flour to pan drippings, whisk. Pour in stock, simmer 3-4 mins till thick. Add butter.
4. Plate: Chicken + roast veggies + greens. Pour gravy on side.

Tip: Roast on a rack so the skin gets crispy and veggies catch the drippings.

Want the gravy recipe in more detail?

* PAN-SEARED WHITE FISH WITH BROWN BUTTER /SOY GLAZE + ROASTED VEGGIES 🐟

Here’s the recipe – Serves 2

Ingredients

For the Fish:

• White fish fillets: 2 pieces, skin on – sea bass, cod, or halibut works
• Salt + pepper
• Olive oil: 1 tbsp
• Butter: 1 tbsp

For the Sauce:

• Butter: 3 tbsp
• Garlic: 1 clove minced
• Soy sauce: 1 tbsp
• Honey or brown sugar: 1 tsp
• Lemon juice: 1 tsp
• Chili flakes or paprika: pinch

Veggies:

• Carrots, bell pepper, broccoli, asparagus – tossed in olive oil, salt, pepper

Steps

1. Roast Veggies
   Toss veggies with oil, salt, pepper. Roast at 200°C/400°F for 15-18 mins.
2. Cook Fish
   Pat fish dry. Season with salt + pepper.
   Heat oil in pan. Place fish skin-side down, press 10 sec. Sear 4 mins. Flip, add butter. Baste 2-3 mins till just cooked.
3. Make Sauce
   In same pan, melt butter till foamy and golden. Add garlic 30 sec. Stir in soy, honey, lemon, chili. Simmer 1 min till glossy.
4. Plate
   Veggies on plate → fish on top → pour hot sauce over. Garnish with parsley.

Tip
The key is not overcooking the fish. It should flake easily but stay moist. The sauce should be nutty from the browned butter.

Want a different sauce version like lemon-caper or teriyaki?

# THAT’S A CLASSIC CAESAR SALAD WITH CRISPY CROUTONS 🥗

Short Recipe – Serves 2

Ingredients

• Salad: 1 head romaine lettuce, chopped
• Croutons: 1 cup bread cubes, olive oil, salt, pepper, garlic powder
• Dressing: 2 tbsp mayo or Greek yogurt, 1 tsp Dijon, 1 tsp lemon juice, 1 tsp Worcestershire, 1 garlic clove minced, salt, pepper
• Topping: Parmesan grated, black pepper, microgreens

Steps

1. Croutons: Toss bread cubes with oil, salt, garlic. Bake/air fry at 200°C/400°F for 8-10 mins till golden.
2. Dressing: Whisk mayo, Dijon, lemon, Worcestershire, garlic.
3. Toss: Lettuce + dressing. Top with croutons, grated parmesan, black pepper, microgreens.

Tip: Serve right away so croutons stay crunchy. Add grilled chicken if you want it as a meal.

Want the from-scratch anchovy Caesar dressing version too?