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Summer Roast Chicken

#1
Summer Roast Chicken
From the sw calendar June page.

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

Ingredients:
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

Method:
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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mumlisa

Really wants to be thin!!
#2
yum yum
 


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