Singaporean-Malaysian🥩 Meat

Nando's-Style Roasted Chicken Set

Name: Nando's-Style Roasted Chicken Set
Total time: 2 h 15 min
Cuisine: Singaporean-Malaysian
Ingredients: 1 whole chicken; 2 tbsp smoked paprika powder; ½ tbsp thyme powder or dried rosemary; ½ tbsp cayenne powder; ½ tbsp dried parsley powder; 1 tsp black pepper powder; 4 tbsp extra virgin olive oil; 2 tsp salt; 1 tbsp chicken stock powder; 2 tbsp lemon juice; ~1 head broccoli; ~2-3 medium carrot; ~1-2 whole capsicum; ~1 large yellow onion; ~4-5 cloves garlic; ~250 g button mushroom; ~2-3 tbsp extra virgin olive oil; a pinch black pepper powder; a pinch salt; 1 tbsp butter; 1 tbsp plain flour; ~1 cup drippings from roasted chicken; ½ cup water

⏱ 135 min

A complete roasted chicken meal featuring herb-marinated roasted chicken, grilled vegetables, and pan gravy. The chicken is tender and moist inside with simple herb seasoning, served with colorful grilled vegetables and rich dripping sauce.

Adapted from a video by Che Nom

Set Ayam Panggang Ala Nandos

Watch on YouTube

Ingredients

whole chickenapproximately 1.7–1.8 kg, spatchcocked or halved1
smoked paprika powder2 tbsp
thyme powder or dried rosemary½ tbsp
cayenne powder½ tbsp
dried parsley powderoptional½ tbsp
black pepper powder1 tsp
extra virgin olive oil4 tbsp
salt2 tsp

Steps

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1
Prepare the chicken: select a 1.7–1.8 kg bird, rinse it thoroughly, and pat dry with kitchen paper. Trim any excess fat as needed.
2
Make the marinade paste: combine smoked paprika, thyme powder, cayenne, parsley powder, and black pepper in a bowl. Add extra virgin olive oil and season with salt and chicken stock powder, stirring until thick and uniform.
3
Marinate the chicken: stir lemon juice into the paste. Coat the chicken thoroughly all over with the marinade, ensuring it reaches every surface. Cover and refrigerate for at least 2 hours, preferably 24 hours.
4
Prepare the vegetables: cut broccoli into small florets and rinse; slice carrot to medium thickness; cut capsicum into chunks; cut onion into large pieces and separate into layers; mince garlic; slice mushroom thickly.
5
Prepare the roasting rack: line a cooling rack with aluminum foil and pierce holes in the bottom for drippings to fall through. Place the marinated chicken skin-side down on the rack.
6
Roast the chicken: place in a 220°C oven for 50 minutes. After 20 minutes, flip the chicken skin-side up and continue roasting until cooked through.
7
Grill the vegetables: heat olive oil and start with firmer vegetables (carrot and broccoli). Don't overcrowd the pan; flip once grill marks appear. Add capsicum, onion, garlic, and mushroom in sequence, allowing each to develop colour. Transfer cooked vegetables to a plate, drizzle with extra virgin olive oil, and season with black pepper and salt.
8
Make the gravy: combine butter and flour to form a paste. Pour in the chicken drippings and gradually add water to reach your preferred consistency. Taste and adjust seasoning as desired.
9
Check doneness and serve: use a meat thermometer or pierce at the thighbone—the juices should run clear. Plate the roasted chicken and grilled vegetables, then pour the gravy over them.

Nando's-Style Roasted Chicken Set

Ingredients

Steps

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