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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 1 hour

Pre­heat the oven to 200 ° C Put a wire rack on a bak­ing sheet and grease with non­stick spray 1 Cut out the spine and open out the chicken, push­ing

1 whole chicken salt and freshly ground black pep­per 30 ml ( 2 T) olive oil


60 ml ( ¼ c) olive oil 60 ml ( ¼ c) lemon juice 5 ml ( 1 t) caster sugar 2 gar­lic cloves, crushed 10 g fresh mint, chopped 50 g sliv­ered al­monds, toasted with the heel of your hand to flat­ten it Sea­son well all over with salt and pep­per 2 Trans­fer to the wire rack, breast side up, and rub with the olive oil Roast for 15 min­utes, turn the oven down to 180 ° C and roast for a fur­ther 45 min­utes or un­til done 3 Vinai­grette Whisk the oil, lemon juice, caster sugar and gar­lic to­gether well 4 Whisk in the mint and al­monds and pour over the chicken when it comes out of the oven 5 Cut the chicken into por­tions and serve with roast veg­eta­bles ( if pre­ferred)

■ Re­place the al­monds with 60 ml ( ¼ c) roasted sun­flower seeds ■ If nec­es­sary, push two skew­ers di­ag­o­nally through the thighs to keep the chicken flat while cook­ing

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