ROAST MAYONNAISE SPATCHCOCK CHICKEN WITH VEGGIES & GARLIC CAJUN MAYO PASTA BY CHEF TATUNG


Ingredients:

1 (1.2 kg) pc whole MAGNOLIA CHICKEN, pat-dried
1 tbsp liquid seasoning
1 (150 g) pc lemon, juice squeezed

Mayonnaise Mixture:

1/2 cup MAGNOLIA REAL MAYONNAISE
1 tsp lemon zest
2 tsp iodized fine salt
1/2 tsp pepper
1 head garlic, finely crushed
1 tsp dried sage
1 tsp dried rosemary

Veggies:

1 (100 g) pc onion, sliced
4 (200 g) pc red bell peppers, sliced
3 (150 g) pc green bell peppers, sliced
1 tsp iodized fine salt
2 tbsp mayonnaise mixture

Garlic Cajun Mayo Pasta

350 g penne pasta, cooked according to package instructions
1/2 pack MAGNOLIA ALL PURPOSE CREAM
1/2 (75 g) pc lemon, juice squeezed (2 tbsp)
cooking oil
5 cloves garlic, minced
1 (50 g) pc onion, chopped
2 (30 g) stalk celery, chopped (1/4 cup)
3 tbsp cajun seasoning
1 cup MAGNOLIA REAL MAYONNAISE
1 tsp iodized fine salt
1 tbsp sugar

Procedure:

  1. In a bowl, combine ingredients for mayonnaise mixture. Mix well and set aside.
  2. Sprinkle liquid seasoning and squeeze lemon juice on chicken and then spread mayonnaise all over chicken. Marinate for 15 minutes.
  3. In a bowl, combine vegetables and season with salt. Place evenly on roasting pan and spread mayo mixture on top. Place chicken on top of veggies.
  4. Roast for 1 hour at 350oF until golden brown and cooked through. Garnish with parsley and lemon wedges, if desired.
  5. Meanwhile, prepare pasta. Combine cream and lemon juice in abowl. Set aside. In a pan, heat oil and sauté garlic, onion and celery and then add cajun seasoning. Add cream mixture, salt and sugar. Serve with roast chicken.

Makes 8 servings.
(Yield: 8 cuts of chicken/1 pc chicken per serving)

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