Lemon & Thyme Roast Chicken
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 450 | g | Potatoes thinly sliced |
| 150 | g | Onions thinly sliced |
| 300 | ml | KNORR Paste Bouillon Clear Chicken |
| 1.6 | kg | Chicken, whole (roasting) (free range) |
| 1 | pc | Lemon cut into wedges |
| 2 | g | Thyme chopped |
| 2 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 25 | g | FLORA Original 6x2kg |
Preparation
Advance preparation
Pre heat an oven to 200°C, (400°F), Gas 6. Make up the bouillon whisking in 25g paste to 1 ltr of boiling water.
Method
1.Layer the potatoes and onion in a shallow ovenproof dish, large enough to hold the chicken. Pour over the stock.
2.Mix together the Flora Original Spread with the garlic, lemon rind and herbs. Carefully loosen the skin of the chicken over the breast. and rub with the spread inside the chicken skin.
3.Quarter the lemon, place in the chicken cavity and rest the chicken on the potatoes.
4.Cook in the preheated oven for about 1 hour 45 minutes or until thoroughly cooked. Drain away the liquid and excess fat from the potato and onion mix.
5. Serve the chicken as required with the skin removed to lessen the fat content of the meal.
Healthy Hint
Keep salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
