Roasted lemon and chilli chicken

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (8)

2.00 kg chicken
30.00 ml lemon — peeled and grated
30.00 ml fresh parsley
6.00 garlic — large cloves, crushed
2.00 ml dried chillies
salt and freshly ground black pepper — to taste
1.00 large cooking bag
15.00 ml flour — cake
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Method:

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).



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