There has been more than one occasion when I wanted to make this delicious Roast Chicken in Garlic, Chilli and Cream. It is absolutely mouthwatering. Also, have you seen how fast fresh cream gets sold out these days. Blame it on the banters, people…
Talking about Banting, if you are a follower, you would have noticed some pretty awesome Banting recipes shared through the last couple of months.
I am still pretty much into it, although sometimes, it is rather hard. Like holidays at the coast, weekends, events and simply because following a Banting meal plan 24/7 empties the wallet quicker than anticipated. Right?
But this here recipe is a banters dream. Roasted chicken pieces are baked in a cream sauce with garlic, chilli and fresh herbs. Simple, easy and flippin delicious.
What? Yes! It is that easy guys! I added rice to this dish, only because hubby don’t bant, never has, never will. He just rolls that way. But for me, it was the perfectly creamy meal I had imagined, serve it with cauliflower mash or rice to soak that creamy sauce all up. Let me know what you think!
| Prep Time | 5 min |
| Cook Time | 50 min |
| Servings | servings |
- 3 cloves garlic minced
- 3 bird eye chili finely chopped
- handful fresh parsley chopped
- salt and black pepper to season
- 2 tablespoons olive oil
- 8 chicken pieces
- 250 ml fresh cream
- roasted butternut to serve
- choice of starch to serve
Ingredients
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- First off, rub the chicken with finely chopped garlic, chilli, herbs, seasoning and oil.
- Arrange in an oven safe baking dish, tightly packed.
- Pour in the cream, bake for 40 minutes at 180 degrees Celsius. Bake a few more minutes to crisp the skin.
- Serve with roasted butternut and rice, if you are so inclined.
