Roasted Chicken
- 4 tbsp lemon juice
- 2 None red chilies, deseeded and finely chopped
- 3 cloves garlic, peeled and roughly chopped
- 1/2 cup olive oil
- 1 None chicken (about 2 lbs), butterflied
- 2 sprigs fresh rosemary, roughly chopped
- 4 sprigs sage, leaves stripped from stems
- None None Lemon wedges, for garnish
- None None Bread and salad, to serve
- In a bowl, mix the lemon juice, chili and garlic. Season with salt and black pepper. Gradually whisk in the oil. Brush the chicken with the marinade and sprinkle with the rosemary and sage. Cover and allow to marinate for at least 2 hours.
- Preheat the oven to 375u0b0F. Transfer the chicken and marinade to a roasting pan. Roast for 1 hour 15 mins-1 hour 30 mins, until crispy. Cut the chicken into pieces, garnish with lemon wedges and serve with bread and salad.
lemon juice, red chilies, garlic, olive oil, chicken, rosemary, sage, lemon wedges, bread
Taken from recipes-plus.com/api/v2.0/recipes/21578 (may not work)