INGREDIENTS:

• 1 whole chicken, giblets removed
• 4-6 potatoes, cut half
• 1 red onion, quartered
• 1-2 carrot, cut in batons, blanched
• 1 pack (200 g) green beans, cut half and remove strings, blanched
• ½ tbsp salt
• 1 tbsp honey
• 2 cubes butter

(DIPPING SAUCE, MIXED WELL AND BRING TO A BOlL):

• 3 tbsp wheat flour
• ½ cup water
• 2 tbsp Salam Kicap Manis Pedas
• 1 tsp black pepper powder

INSTRUCTIONS:

1. Preheat a tray of oil in an oven at 185°C for 20 minutes.
2. Coat chicken with salt and honey. Place the chicken on the tray and rinse thoroughly with the heated oil.
3. Spread out potatoes and red onions on the tray and drizzle with the heated oil. Then place back the tray into the oven and roast at 185°C for 40 minutes.
4. Melt butter in a pan with low heat and sauté carrots and green beans. Remove from pan after 2-3 minutes and set aside.
5. Cut the roasted chicken into quarters and place it on a plate with sautéed vegetables and roasted potatoes on the side. Serve with the dipping sauce.

Recipe from: Kuali.com