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Rosemary & chilli chicken
Rosemary & chilli chicken
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in this irresistible herb-crusted chicken with your hands for a truly satisfying meal experience.
Ingredients:
  • 2 whole chickens
  • 1 fresh long red chilli, deseeded, finely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 20.00 ml finely grated lemon rind
  • 20.00 ml chopped fresh rosemary
  • 500g green beans, topped
  • 80g baby spinach leaves
Instructions:
  • Preheat your oven to 180°C. Lay the chickens breast-side down on a clean surface. Using a knife, cut along both sides of the backbones and remove them. Flip the chickens over and open them up, pressing down to flatten them.
  • First, rinse the chickens under cold running water and pat them dry with paper towels. Then, place the chickens, breast-side up, in a roasting pan. In a bowl, combine chili, lemon juice, lemon rind, rosemary, and oil, then pour this flavorful mixture over the chickens. Bake in the oven for 40-45 minutes until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and let it rest for 5 minutes before serving.
  • Boil beans for 3-4 minutes until tender crisp, then cool them in cold water, drain, and mix in a bowl with spinach, ensuring they are well combined.
  • Prepare the chickens by splitting the breast in half and cutting around the legs. Present the chicken and lemon wedges on a platter alongside the spinach and bean salad for an enticing meal.

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