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⤵️An easy recipe to enjoy midweek. Can be served up with rice, veg , salad and fresh bread to soak up the juices.
INGREDIENTS:
• 1 baby chickenFor the marinade:
• 2tbs chicken spice
• Drizzle of olive oil
• 1tsp Aleppo chilli flakes
• Salt and lemon pepper to season
• Other-
• 1 whole head of garlic peeled and roughly chopped and pounded to a paste
• Juice of 1 lemons (don’t discard of lemons peels)
• 6tbs olive oil
• 1/2cup chicken stock
• Handful Chopped parsley
• Handful fresh thyme sprigs
• 6 med- large potatoes cut into wedges/halved
METHOD:
Mix together the spices, salt, pepper, chilli flakes and olive oil.Rub all over and inside the chicken.
Leave to marinade for few hours or overnight.
Pre-heat oven to 220c.
Place the chicken in the middle of a line deep roasting dish.
Mix together the chicken broth, olive oil, garlic paste and Lemon juice.
Pour into the roasting dish.
Chuck in the thyme, potatoes and left over lemon peels.
Roast the chicken for around 30mins then reduce temp to 180c and roast for another 40-45 mins until juices run clear and potatoes have cooked through.
Make sure you baste the chicken every 15-20 mins with the chicken stock.
Rest your chicken for 15 mins before serving.
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