Lemon and thyme free-range brined chicken
Brining overnight in a salt-water solution flavoured with herbs, lemons and oranges does amazingly good things to a chicken. The seasoning and flavours are sucked in and permeate the meat and the magic of the brine means that the chicken stays really (sorry for the creepy word but sometimes there's no avoiding it) moist.
We then simply dry the chicken and stuff it with some of the same flavourings (citrus, garlic and herbs) for an extra flavour boost.
Serve with potato gratin and a leafy salad or roast brussels sprouts and gravy.
LOW CARB: Skip the potatoes and load up on vegetables like a big salad of interesting mixed leaves, with some sliced fennel and radish for crunch, dressed with the juices from the chicken.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw chicken and must be fully cooked before consumption.Defrost chicken fully before cooking. Preheat oven (FF) to 220C. Pat the chicken dry and roast on a lightly oiled tray for 35 minutes, followed by an additional 25-30 minutes at 180C, or until the juices run clear (70C). Remove chicken, cover with foil and rest, breast side down, for 10 minutes before carving.
Serve with potato gratin or mash and leafy greens.
Ovens vary, please adjust cooking times if necessary.