THE ZESTY HERB-BIRD

(Our Play on Roasted Chicken with Lemon & Thyme)

THE ZESTY HERB-BIRD

Ingredients: 1 Whole Chicken (halved), 2 tsp Dried Thyme, 1 tsp Black pepper, 1 tsp Salt, 100ml Dry White Wine, 50ml Olive oil, 1 Lemon (sliced), 4 cloves Garlic (whole)...

Ingredients

  • 1 Whole Chicken (halved)
  • 2 tsp Dried Thyme
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Dry White Wine
  • 50ml Olive oil
  • 1 Lemon (sliced)
  • 4 cloves Garlic (whole)

Cooking Method

  1. The Coat Rub chicken with oil and dry spices.
  2. The Bloom Whisk wine with a tiny 10ml splash of water; pour into the roasting tray around the bird.
  3. The Scorch Roast at 200°C for 40 minutes with lemon and garlic until the skin is blackened.
  4. The Marriage The wine and chicken fat will form a thick zesty lacquer in the tray.
  5. The Final Flourish Baste the meat with the raw pan juices and top with fresh parsley.

Cuisine: Portuguese

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