Winter’s FINEST


PREP + COOK TIME 1 hour 30 mins SERVES 4

 1.4kg whole chicken
 ¼ cup extra virgin olive oil
 ¼ cup finely chopped fresh flat-leaf parsley
 3 teaspoons fresh thyme leaves
 2 cloves garlic, crushed
 2 teaspoons dijon mustard
 2 teaspoons finely grated lemon zest
 ¼ cup lemon juice, reserve squeezed lemon halves
 400g baby carrots, trimmed, scrubbed
 lemon wedges, to serve


 1 cup wholegrain freekeh, rinsed
 250g brussels sprouts, outer leaves reserved, finely shredded
 ⅓ cup walnuts, toasted, chopped
 ⅓ cup dried cranberries, chopped
 ½ cup fresh flat-leaf parsley leaves
 2 tablespoons walnut oil
 2 tablespoons lemon juice

1 Preheat oven to 180°C.

Pat chicken dry inside and out with paper towel. Combine oil, parsley, thyme, garlic, mustard, zest and juice in a small bowl. Season. Carefully run your fingers between the chicken skin and breast and legs to form a pocket; spread three-quarters of the herb mixture all over the chicken flesh

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Food

Food7 min gelesen
Thai In
With culinary influences such as Portuguese, Dutch, French, Chinese and Japanese, Thai cuisine is famously fragrant. Lemongrass, coriander, makrut lime leaves, mint, lime, ginger and galangal (Thai ginger) all add a lightness and delicacy that makes
Food2 min gelesen
Whenever I fry fish, I can never get the skin to go crispy. Is there a trick to doing this? There’s nothing like crispy skin, be it chicken, pork or fish! To crisp the skin on fish, scrape the back of a knife backwards and forwards over the skin to r
Food2 min gelesen
Embracing produce WITHOUT PLASTIC
Over the past couple of years, Countdown has had a major focus on reducing plastic waste in its stores – including phasing out single-use plastic bags and removing more than 150 tonnes of plastic from its produce sections around the country. But ther