Herb marinated chicken
Cooks in 1.5 hours
What You’ll Need
- 1.6kg, or 6 chicken breasts
- 1 bunch summer savory
- 1 bunch fresh rosemary
- 8 cloves garlic, skins left on
- 8 tablespoons extra virgin olive oil
- 1 thumb-sized piece fresh root ginger
- sea salt
- freshly ground black pepper
- 2 lemons, washed and thinly sliced
- 2 glasses Chardonnay
Open out the carcass, press flat and place in a roasting tray. In a pestle and mortar, bash the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken then and grate over half the ginger.
Preheat your oven to 220°C/425°F/gas 7. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. add the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.
Serve with freshly cooked new potatoes and green beans.