A juicy roast chook is an all-time Aussie favourite. But prepping and cooking an entire bird can be intimidating.
Luckily this recipe is so easy, even the most novice roaster will be left with beautifully cooked chook. Plus, you only need one pan and 20 minutes to prep it!
We’ve used Aussie-native lemon myrtle in this version (because we really do love us some bush tucker). Fresh and fragrant, the full flavour makes it the perfect addition to chook, amping up the classic roasting flavours of garlic and thyme. (And did we mention the crispy potatoes?)
Perfect for a Sunday dinner – with Monday leftovers to spare.
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