Rangitikei roast chicken with Basil & Coriander crust
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Rangitikei roast chicken with Basil & Coriander crust

A Thai-inspired, fresh and fragrant twist on the traditional roast chicken


1 Rangitikei Whole Bagged Chicken Size 16
1 cup packed fresh basil
1 cup packed fresh coriander
2 tbsp lemon juice
1 tsp lemon zest
3 tbsp olive oil
2 cloves garlic, crushed
1 tsp salt
Freshly ground black pepper


<ol> <li>Using a pair of kitchen scissors, cut along each side of the backbone of the chicken. Discard the backbone. Place the chicken on a flat surface and press down to flatten it. Cut slashes into the skin of the thighs and drums.</li> <li>Finely chop the basil and coriander. Combine the basil, coriander, lemon juice and zest, olive oil, garlic and salt and pepper. Place the chicken into a large dish. Spread the herb mixture over the chicken. Cover and refrigerate for 30 minutes.</li> <li>Preheat the oven to 180ËšC. Place the chicken into a roasting dish and roast for 1 hour, or until the chicken is cooked through. Baste frequently.</li> </ol>

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