Italian Herb Crusted Roast Chicken Recipe with Sun Dried Tomato | Holly Bell
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Ingredients

  • wedges
  • Onion
  • wedges
  • Garlic
  • cloves
  • sprigs
  • Basil
  • Breadcrumbs
  • 1 . Preheat the oven to 200°C
  • 2 . Fill the cavity with 3 lemon quarters, a few onion wedges, half the thyme and 5 cloves of garlic
  • 3 . Brush the skin with the sun dried tomato paste
  • 4 . Scatter the remaining lemon, thyme & onion wedges around the chicken
  • 5 . Into the oven for approximately 40-60 minutes, you want about 20 minutes cooking time left
  • 6 . Chop up the basil and mix it together with the breadcrumbs
  • 7 . When you have approximately 20 minutes cooking time left remove from the oven and coat the skin with the breadcrumb & basil mixture
  • 8 . The chicken will be hot so be careful when patting on the breadcrumbs and basil
  • 9 . Roast for another 20 minutes and rest for 20 minutes before serving.

Instructions

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