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Steps
1 |
Pre heat oven and roasting tray to 225 degrees Celsius / 425 degrees Farenheit / gas mark 7 |
2 |
Rub cavity with salt then grab the skin at the tip of the chicken breast making sure that it doesn’t rip and pull up gently |
3 |
With the other hand separate the skin from the meat of the breast |
4 |
Sprinkle a bit of salt in the gaps that you have made and push in the chopped herbs |
5 |
Drizzle some olive oil over the chicken and with your hand rub into the skin, then season with salt and black pepper |
6 |
Place the lemon, bay leaves and rosemary in the cavity of the chicken |
7 |
Remove hot tray from oven and add some oil |
8 |
Put the chicken breast side down on the tray and put in the oven (i.e. place upside down) |
9 |
Cook for 10 minutes then turn it over |
10 |
Place the chicken back on the tray and cook for a further hour and 30 minutes |
Ingredients
-
1.5 – 2kg Wavells Chicken
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Salt & Freshly Ground Pepper
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3 small handfuls of fresh herbs finely chopped(parsley, basil, marjoram)
-
4 tablespoons olive oil
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1 lemon halved
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4 bay leaves torn
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2 sprigs of fresh rosemary
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