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Roasted lemon and chilli chicken

Recipe from: 4/7/1993 12:00:00 AM
Ingredients 8
Servings 4


  • 2
  • 30
    grated lemon peel
  • 30
  • 6
    large cloves garlic, crushed
  • 2
    dried chillies
  • salt and milled black pepper to taste
  • 1
    large cooking bag
  • 15
    cake flour


Wash chicken inside and out and pat dry on paper towels. Blend lemon peel and parsley with garlic, chillies and seasoning. Carefully lift skin of chicken and smooth mixture underneath. Sprinkle outside of chicken with extra seasoning and place in cooking bag. Sprinkle with flour, close bag, prick a few holes at top with a skewer and roast at 180 ºC for 1 hour or until golden brown. Remove and slip onto a heated platter. Serve with scalloped potatoes. TOTAL KILOJOULE COUNT: 5 270 kJ (1 260 Cal). A portion: 1 320 kJ (315 Cal).

Read more on: poultry  |  roast

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