Garlic and Rosemary Chicken
All the classic traditional flavours that really work together are used in this recipe. Best cooked in a big oven pan, in two stages, first the seasoned chicken, garlic and lemon, then after 45 minutes add the rosemary, oiled onion wedges and olives. Return to the oven for a final 30 - 35 minutes. The garlic cloves are delicious squeezed out of the skins and spread on bread.
- Serves: 4 - 6
- Recipe Category: Poultry chicken, Traditional homegrown south african recipes
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Products in this recipe:
Rosemary & Olive Seasoning, Liquid Chicken Stock, Olive Oil & Rosemary Coat & Cook Sauce
You Will Need:
Method:
Adjust oven rack to the middle position.
Preheat the oven to 190 °C.
Season the chicken with Rosemary and Olive Seasoning.
Pack the chicken, skin side up, in a single layer in a black oven pan, and brush with olive oil.
Drizzle with Stock Concentrate.
Oil the half garlic heads and place cut sides up, in-between the chicken pieces.
Do the same with the lemons.
Roast open for 40 minutes.
Add rosemary, onion wedges, olives and Olive Oil & Rosemary Sauce.
Bake for a further 30 minutes.
Garnish with fresh rosemary.
Serve with fresh bread, spread with squeezed out cooked garlic and your favourite tossed salad.
Garlic and Rosemary Chicken
All the classic traditional flavours that really work together are used in this recipe. Best cooked in a big oven pan, in two stages, first the seasoned chicken, garlic and lemon, then after 45 minutes add the rosemary, oiled onion wedges and olives. Return to the oven for a final 30 - 35 minutes. The garlic cloves are delicious squeezed out of the skins and spread on bread.
- Serves: 4 - 6
- Recipe Category: Poultry chicken, traditional homegrown south african recipes
-
Products in this recipe:
Rosemary & Olive Seasoning, Liquid Chicken Stock, Olive Oil & Rosemary Coat & Cook Sauce
You Will Need:
Method:
Adjust oven rack to the middle position.
Preheat the oven to 190 °C.
Season the chicken with Rosemary and Olive Seasoning.
Pack the chicken, skin side up, in a single layer in a black oven pan, and brush with olive oil.
Drizzle with Stock Concentrate.
Oil the half garlic heads and place cut sides up, in-between the chicken pieces.
Do the same with the lemons.
Roast open for 40 minutes.
Add rosemary, onion wedges, olives and Olive Oil & Rosemary Sauce.
Bake for a further 30 minutes.
Garnish with fresh rosemary.
Serve with fresh bread, spread with squeezed out cooked garlic and your favourite tossed salad.