Utilising Apricot and Pine Nut Stuffing, this chicken was fantastic. So easy to make so successfully.
Picnic Roast Chicken
Ingredients
- 1 whole chicken
- 1 lemon
- 2 spring tarragon, parsley, thyme or rosemary plus extra to serve
- 1 tsp salt
Instructions
- Preheat oven to 355℉ fanbake. Rinse chicken, pat dry inside and out with paper towels and place in a roasting dish. Halve the lemon, squeeze the juice over the chicken and place the skins in the cavity with the herbs. Season chicken inside and out with salt and tie the legs with heatproof string.
- Roast until the chicken is golden, the juices run clear when it is skewered in the deepest part of the thigh, and the liquids in the inside are brown not red (about 1 hour, depending on size). Serve hot, warm or at room temperature, garnished with extra tarragon, parsley, thyme or rosemary sprigs.If not serving within 3 hours, chill until needed.
Langbein, Annabel (2104) The Free Range Cook Through the Seasons Annabel Langbein Media Ltd
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
Share this post so your friends can benefit as well.
Annabel Langbein the Free Range Cook: Through the Seasons
Annabel Langbein is back with her most exciting book yet. Inspired by a year of fresh seasonal harvests, she has created more than 200 easy but enticing recipes, many of which just happen to be gluten-free or vegetarian. With menus for every occasion, plus hundreds of Annabel’s trademark clever tips and tricks, this is more than just a cookbook – it’s a toolkit for a good life.
Coach Ray’s Top 10 Healthy Recipes
Grab my popular eBook Coach Ray’s Top 10 Healthy Recipes for only $7 (normal $27). It is packed full of Healthy Recipes to fuel your training, racing, and recovery. Click here to purchase.
