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Roast chicken with cos and radish salad

Preparation time
Cooking time


1.5kg chicken

1 Lemon, in halves

1 bunch of thyme

50g Lurpak Butter

Cobram Estate Light EVOO

Sea Salt


2 x Baby Cos, cut in pieces

1 bunch of Radishes, thinly sliced

1 bunch of chives

1tbs White Wine vinegar

3tbs olive oil

Sea Salt

Black Pepper


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. 

For more inspiration check out these recipes on cookspantry.tv!

Preparation time
Cooking time