Herby roast chicken
Cookbook
Page 149
Cuisine: Other
Course: Main Courses
roast chicken
Reviews
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average rating 5.0 / 5
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I just made this for Sunday lunch and it was a very tasty way to serve chicken. You simply make a paste of garlic, thyme, basil, parsley and olive oil and spread it all over the bird (and under the skin of the breast), while also stuffing the cavity with lemon, thyme and rosemary. I served this with boiled new potatoes and a side of Italian broad beans (separate review forthcoming) and it all went very well together.