1 Lemon, in halves
1 bunch of thyme
50g Lurpak Butter
Cobram Estate Light EVOO
2 x Baby Cos, cut in pieces
1 bunch of Radishes, thinly sliced
1 bunch of chives
1tbs White Wine vinegar
3tbs olive oil
Pre heat the oven to 200 degrees.
To prepare the chicken, using your hands, lift up and break the membrane away between the skin and flesh. Place chunks of butter in the pockets. Add thyme leaves and lemon into the chicken cavity.
Season the skin with EVOO and salt. Place on an oven tray and into the oven. Cook for an hour until it’s nice and crispy
To make the salad, mix together lettuce, radishes and chives. Dress with vinegar, salt and pepper.
To serve, remove the lemon from the chicken. Place the chicken piece on a plate
Wine Match: West Cape Howe Old School Chardonnay 2016 & Silkman Shiraz Pinot Noir 2016.
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