This herb-coated chicken is finger-licking good, so forget the cutlery and dive in.
Ingredients
- 2 whole chickens
- 1 fresh long red chilli, deseeded, finely chopped
- 60ml (1/4 cup) fresh lemon juice
- 1 tablespoon finely grated lemon rind
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon olive oil
- 500g green beans, topped
- 80g baby spinach leaves
- Lemon wedges, to serve
Method
- Step 1Preheat oven to 180°C. Place the chickens, breast-side down, on a clean work surface. Cut along either side of backbones. Discard backbones. Turn over chickens and open. Press to flatten.
- Step 2Rinse chickens under cold running water. Pat dry with paper towel. Place chickens, breast-side up, in a roasting pan. Combine chilli, lemon juice, lemon rind, rosemary and oil in a bowl. Pour the chilli mixture over chickens. Bake in oven for 40-45 minutes or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 5 minutes to rest.
- Step 3Meanwhile, cook beans in a saucepan of boiling water for 3-4 minutes or until tender crisp. Refresh under cold running water. Drain. Transfer to a bowl. Add the spinach and toss to combine.
- Step 4Place the chickens, breast-side up, on a clean work surface. Cut the breast in half along the breastbone, then cut around the legs, between the thigh and the breast pieces. Arrange the chicken and lemon wedges on a serving platter. Serve with the spinach and bean salad.
- High protein
- Low carb
- Low sodium
- Low sugar
Nutrition
2475 kj
Energy
37g
Fat Total
10g
Saturated Fat
5g
Fibre
59g
Protein
223mg
Cholesterol
161.86mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: William Meppem
- Publication: Australian Good Taste
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