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Summer Roast Chicken

Discussion in 'SW Sizzling Summer Recipes' started by SlimmingKitchen, 3 January 2011 Social URL.

  1. SlimmingKitchen

    SlimmingKitchen Gold Member

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    Summer Roast Chicken
    From the sw calendar June page.

    Syns per serving: 1 Syn on Red & Extra Easy plan
    Serves 6

    A small handful each of fresh thyme & parsley, finely chopped
    3 level tbsp very low fat margarine
    zest and juice of 1 lemon
    3 1/2lb/1.5kg chicken
    2 garlic bulbs, unpeeled, cut in half
    1 small orange, skin left on, thinly sliced
    fry light
    salt & pepper

    Preheat your oven to 200 degrees.gas mark 6. Mix half of the thyme & parsley with the margarine, lemon zest & juice. Lift the skin from the nect of the chicken & spread the herb mixture over the chicken & under the skin. Replace the skin, secure with a cocktail stick & place the chicken in a roasting tin. Place the garlic & most of the orange slices in the back cavity of the chicken. Spray the chicken with frylight, scatter over the remaining herbs & orange slices & season.
    Roast the chicken for 1 1/4 hours, basting a few times (cover with foil halfway through if the skin is getting too browned). To test if the chicken is cooked, pierce the thickest part of the leg with a skewer, if cooked the juices will run clear. Remove the skin from the chicken, carve & serve with steamed vegetables.
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  3. mumlisa

    mumlisa Really wants to be thin!!

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