HERBED BUT­TER­FLIED CHICKEN

Sunday Herald Sun - Stellar - - Weekly Plan­ner -

SERVES 4

1.4kg 8 2 thyme rose­mary chicken sprigs, sprigs, leaves leaves picked picked 1 small bunch sage 4 gar­lic cloves, crushed ½ tsp smoked pa­prika 1 tsp fen­nel seeds, toasted and crushed ½ tsp cayenne pep­per cup (80ml) ex­tra vir­gin olive oil by cut­ting out the back­bone (you can ask your butcher to do this for you). Com­bine the herbs, gar­lic, spices, oil and sea­son with freshly ground black pep­per and 1 tsp salt. Set aside one-third of the mix. Rub re­main­ing two-thirds over the chicken. Place chicken, skin side up on a pa­per-lined roast­ing tray. Roast for 30 min­utes or un­til golden and cooked through then rest, lightly cov­ered with foil for 5 min­utes. Serve chicken topped with re­served mari­nade. NU­TRI­TION • 45G PRO­TEIN • 11G SAT FAT • 1G CARB • NEG SUG­ARS • 720MG SODIUM • 575 CAL (2410KJ)

WOOL­WORTHS SHOP­PING LIST

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.