Roast but­ter­flied chicken with lemon and gar­lic

SERVES 4 PREPA­RA­TION: 10 MIN STAND­ING: 30 MIN COOK­ING: 1 HR

Drum Food - - CONTENTS -

1 whole chicken

60ml (¼c) salt

60ml (¼c) sugar

750ml (3c) wa­ter

2 lemons, halved

1 gar­lic bulb, halved freshly ground black pep­per 10g fresh rose­mary sprigs cooked rice to serve green salad to serve

Pre­heat the oven to 200°C.

Line a bak­ing sheet with bak­ing pa­per and grease with non-stick spray.

1 Re­move the back­bone of the chicken with kitchen shears or a sharp knife. Open and flat­ten the chicken with the heel of your hand.

2 Put the salt, sugar and wa­ter in a large glass bowl and stir to dis­solve to make a brine so­lu­tion (see tip). Put the chicken in the brine and leave for 30 min­utes. Re­move, rinse and pat dry with pa­per tow­els.

3 Ar­range the lemon and gar­lic on the pre­pared bak­ing sheet. Put the chicken on top, skin side up, and sea­son with the pep­per. 4 Ar­range the rose­mary around the chicken and roast for 15 min­utes.

5 Re­duce the oven tem­per­a­ture to 180°C and roast for another 30 min­utes or un­til it is done.

6 Cut the chicken into por­tions and serve with rice and a green salad.

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