It has been in my list to get an electric oven and recently I managed to redeem one from a store using coupons. Happy indeed, as I have been wanting one. An oven for roasting and baking!!
Since I do not have much space in the kitchen, I need to re-organise the countertop and rack to accommodate my electric oven.
The last time I organised my kitchen was when I were back from Sibu, which was more than a year ago. Glad I did it again this time as I threw away some stuff and I think my kitchen looks more organised now. *wink*
My Jay was excited seeing the new oven and he told me that it could bake pizza and muffin. He asked me when I would start baking pizza for him! Oh boy, it takes time to learn and since I am not a baking expert, I would need some time to get use to the oven. Some day, my boy. *wink*
And to celebrate my new oven, I made a simple roasting with it. My first recipe with the oven was this roasted buttery chicken thigh with oregano and parsley.
Of course I got my herbs fresh from my mini herbs garden. I am starting to love them. They are sturdy plants and not much care needed.
And here is my recipe for the roasted chicken thigh.
Roasted buttery chicken thigh with oregano and parsley
1 chicken thigh
1 tbsp. melted butter
1 tbsp. oregano, chopped
1 tbsp. Italian parsley, chopped
2 garlic cloves, chopped
1 tsp sea salt
1/2 tsp white pepper
1 tsp lemon zest
1 tsp olive oil
1. Mix all the ingredients together in a bowl. Rub the mixture all over the chicken thigh.
2. Pre-heat the oven to 210C. Place the thigh on a lightly greased wire rack with a pan underneath it.
3. Roast for 50 minutes or till meat is cooked at 210C. Let it stand for 10 minutes before serving.
I served my roasted chicken thigh with mashed potatoes and French beans. That was my dinner that day!! A well-deserved dinner, I said. *wink*