Salt & Pepper chicken with cast iron pan

I love cooking ……. wait actually I love planning, the stage where I plan what to cook, shop, cut, marinate and get everything ready. I do not like rushing and last minute stuff but I suppose at a push if I need to I can rustle up a simple meal. However I prefer a well planned and executed meal where I have time to shower and be presentable. As a lovely couple is popping to mine for lunch I decided one of the dish will be this easy Salt & Pepper chicken.

My mother is the type that bought me 3inches high heels and made me walk a straight line when young. She believes that a ‘wife’ must not only be able to cook but also look presentable.

This dish is just so simple. The night before I washed and gave my chicken a massage and marinate the inside with salt, pepper and 5 spice powder. Nothing else. Wrap and keep in the fridge all ready for the oven tomorrow. So I highly recommend this dish as you have a nice juicy chicken as one dish without much stress.

In my rush to serve I have not taken much pics. I totally blame my guests for telling me they are arriving earlier than expected for lunch. Only remembered to take a pic of the roasted chicken after I sliced the first piece! The next time I roast another I must remember to take some more pics.

TIP – Buy a good corn fed chicken and make sure your pepper is freshly ground Sarawak’s. Good ingredients are very important if your dish is simple. There is no where to hide.

NOTE – If you like to serve with a sauce, after removing the chicken you will find there are some juice. Add a lump of butter and mix. You won’t regret it. However if you pan to do so do NOT use sesame oil. It taste a lot better with just chicken juice and butter.