Roasted Baby Chicken at Sheraton’s Courtyard

The best conversations happen in Courtyard, Sheraton Oman Hotel’s all-day dining venue. There’s glorious natural light seeping into the atrium style restaurant with pink peach trees dotting the elegant space, creating the perfect ambience for a quiet cup of tea or catch up with friends. Courtyard serves a buffet with live cooking stations and thoughtfully crafted a la carte options available all day long. Roasted baby chicken  - Chef Adil - Ingredients (1 Serving) 300 gm. Baby Chicken 250 gm La ratte potato 3 gm. Smoke Paprika 1 whole Garlic 15 gm. Butter 1 piece Tomato 15 ml. Extra Virgin Olive Oil 15 gm. Chives. 1 spring Thyme 10 ml Duck fat Brine 1 Gallon Warm water ¾ Cup kosher salt ¼ Cup olive oil 2/3 Cup Sugar Direction n Pour the warm water into a container that is twice the volume of the water. n Pour in the salt, sugar and olive oil stir until the sugar and salt have dissolved. n Then allow the brine to cool at room temperature. n Place the whole chicken in the brine cover and refrigerate keep overnight for the whole chicken. n Brining method help the protein to keep soft Marination n Marinate the chicken after removing from brine. n Rub the chicken with salt, pepper and smoke paprika. n Stuff with garlic and herbs, tie the chicken with butcher string and put in a oven proof dish. Cooking Method n Pre-heat the oven at 170degree. n Once the oven is heated put the chicken and cook for 20 to 25 minutes. n When the chicken is ready drizzle olive oil and chopped parsley on top. n Roasted Potatoes n Wash the baby potatoes and scrub it very well to remove all the sand from the potatoes. n Put in a tray potatoes and whole garlic, spring of thyme and drizzle duck fat on potatoes. n Pre-heat the oven at 165degree. n Roast it for 20 minutes. Serving n In a dish put baby potatoes. n Place the chicken on top. n Garnish the plate with grill garlic and tomatoes.