2 recipes : Grilled mixed-herbs chicken with carrot-celery salad

I love this grilled mixed-herbs chicken because the meat is so succulent and tasty with those herbs. Again, my flip pan was so useful for this grilling and I think I have been using it to grill meats more nowadays.

Grilled Mixed-Herbs Chicken

Ingredients:

Whole chicken (butterfly in the centre) or 2 chicken thighs

Seasonings: 1 tsp salt, 1/2 tsp pepper, 1 tbsp McCormick mixed herbs, 2 tbsp olive oil, 1 tsp fennel

6 Australia red potatoes

Seasonings: 1/2 tsp salt, 1/2 tsp pepper, 1-2 tsp mixed herbs, 1 tbsp olive oil

Methods:

1. Marinate the chicken, preferably overnight with seasonings.

2. Just before cooking, prepare the potatoes.  Make few slices lengthwise on the potatoes. Mix the seasonings with the potatoes and leave it for few minutes.

3. Heat up flip pan.  Add in the chicken with the skin side down with the seasoning.  Arrange the potatoes around the chicken.  Close the flip pan.

4. Let it cook under medium-low heat for 15 minutes. Flip over and let it cook for another 15 minutes.

Carrot-celery salad (serves 1-2)

Ingredients:
1 carrot, sliced thinly

2 celery stalks, sliced thinly after peel off the outer green skin

Oaf leaf lettuces
1-2 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste
Bacon bits (optional)
Basil leaf for garnish

Methods:

1. Blanch the carrot and celery for a minute before drain.

2. In a bowl, toss in the carrot and celery.  Add in olive oil, lemon juice, salt and pepper to taste.

3. In a serving plate, arrange the oaf leaf lettuces on the plate.  Spoon the carrot and celery mix onto the lettuces. 
4. If you are using bacon bits, you could add some on top of the salad. Garnish with basil leaf.