BUTTERFLIED ROAST CHICKEN WITH BASIL AND CO­RIAN­DER CRUST

Good (UAE) - - RECIPES -

1) Us­ing a pair of kitchen scis­sors, cut along each side of the back­bone of the chicken. dis­card the back­bone. Place the chicken on a flat sur­face and press down to flat­ten it. 2) Finely chop the basil and co­rian­der. Com­bine with the lemon zest and two ta­ble­spoons of lemon juice, the olive oil, gar­lic, pink salt and pep­per, and mix well. 3) Place the chicken into a large dish. Spread the herb mix­ture over the chicken. Cover and re­frig­er­ate for 30 min­utes. 4) Pre­heat the oven to 180°C. 5) Place the chicken in a roast­ing dish and roast for an hour or so, bast­ing fre­quently, un­til the chicken is cooked through. Serve with baby boiled pota­toes and sea­sonal greens.

1 Tegel fresh whole chicken 2 cups packed fresh basil and co­rian­der leaves 1 tsp dragon Su­per­foods Hi­malayan pink salt 1 lemon, zest and juice

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