Marys Roast Chicken
Give my Roast Chicken recipe a try for yourself, it’s the perfect match to ‘The Loose Cannon’ Fiano. The fresh citrus flavour combined with indulgent flavours and mouthfeel are great with the delicate richness of roast chicken – YUM
I can’t wait to see your pictures posted to our Flock Together Facebook page!
Ingredients
Directions
Rinse the chicken and pat dry with paper towels.
Stuff the cavity with the lemon quarters, garlic cloves, and a mix of the herbs.
Rub the outside of the chicken with olive oil, then season generously with salt, pepper, and any remaining herbs.
Place the chicken in a roasting pan and roast for about 1 hour and 20 minutes, or until the juices run clear when the thigh is pierced.
Let the chicken rest for 10 minutes before carving.
Serve with Hugh's Vestal Extra Virgin Olive Oil roasted spuds and a fresh green salad dressed with Hugh's Vestal Extra Virgin Olive Oil & fresh lemon dressing.
Enjoy with a glass of 'The Loose Cannon' Fiano, for maximum enjoyment, chill the bottle to a perfect 10 degrees.
Ingredients
Directions
Rinse the chicken and pat dry with paper towels.
Stuff the cavity with the lemon quarters, garlic cloves, and a mix of the herbs.
Rub the outside of the chicken with olive oil, then season generously with salt, pepper, and any remaining herbs.
Place the chicken in a roasting pan and roast for about 1 hour and 20 minutes, or until the juices run clear when the thigh is pierced.
Let the chicken rest for 10 minutes before carving.
Serve with Hugh's Vestal Extra Virgin Olive Oil roasted spuds and a fresh green salad dressed with Hugh's Vestal Extra Virgin Olive Oil & fresh lemon dressing.
Enjoy with a glass of 'The Loose Cannon' Fiano, for maximum enjoyment, chill the bottle to a perfect 10 degrees.
Notes
Suggested wine pairing
