We never tire of the bright, clean Italian flavours of rosemary, lemon zest and garlic combined with a beautiful free-range chicken, especially cooked slowly over charcoal until crisp-skinned and succulent. These chickens are split down the middle for easy cooking. Defrost and pat dry before cooking, either on an oiled barbecue, for about 40 minutes, turning every ten minutes or in a 200 C oven for 35 minutes, until the skin is golden and the juices run clear. Rest, covered with foil, sprinkle with salt and serve with lemon wedges on the side.
Free-range chicken, rosemary, garlic, lemon zest, lemon juice, olive oil, salt, pepper.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a rocket and parmesan salad or a big pile of spinach sauteed with garlic and potatoes roasted in olive oil.
