RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1.5kg chicken
- 1 Lemon, in halves
- 1 bunch of thyme
- 50g Lurpak Butter
- Cobram Estate Light EVOO
- Sea Salt
SALAD:
- 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
METHOD:
- 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.
Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or shiraz and pinot noir blend.
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