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Baked Chicken with Garlic, Lemon, Rosemary & Thyme

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Baked Chicken with Garlic, Lemon, Rosemary & Thyme

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Perfect for barbecuing. If you've got time to marinate the chicken you'll get even more of that amazing flavour from our Rosemary, Thyme & Lemon bread dipper.

Serves 4

6 chicken thighs and 6 chicken drumsticks around 1.3kg (you can use a whole chicken or a different variation of cuts, but it must have the skin on)

50ml Rosemary, Thyme & Lemon Bread Dipper

2 cloves of garlic

A good twist of salt



Pour the Bread Dipper into a large mixing bowl, crush the garlic and add it along with the salt. Mix together well..

Add your chicken to the marinade, and using your hands make sure the chicken is well coated, rubbing it into the joints. Wash your hands and cover over the chicken and leave to marinate in the fridge for 30 mins.

When you are ready to cook your chicken pre heat your oven to 170C fan / 190C oven / Gas Mark 4. Lay the chicken out in a large roasting dish and roast for around 45-50 minutes. Always check the chicken has a crispy skin and is cooked well through before serving, some ovens may take a little longer.

Remove from the oven and give a final toss through any remaining marinade and juices in the pan and then place onto your serving dish, skin side up. Allow to rest for 5 minutes before serving.

Should you wish to prep early you can marinate the chicken for a few hours in the fridge. The chicken can also be barbecued.

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