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How to make Rosemary & chilli chicken

Yield = 4
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 2 whole chickens
  • 1 fresh long red chilli, deseeded, finely chopped
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon olive oil
  • 500g green beans, topped
  • 80g baby spinach leaves
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 180°C. Place the chickens, breast-side down, on a clean work surface. Cut along either side of backbones. Discard backbones. Turn over chickens and open. Press to flatten.
  • Step 2 Rinse chickens under cold running water. Pat dry with paper towel. Place chickens, breast-side up, in a roasting pan. Combine chilli, lemon juice, lemon rind, rosemary and oil in a bowl. Pour the chilli mixture over chickens. Bake in oven for 40-45 minutes or until golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 5 minutes to rest.
  • Step 3 Meanwhile, cook beans in a saucepan of boiling water for 3-4 minutes or until tender crisp. Refresh under cold running water. Drain. Transfer to a bowl. Add the spinach and toss to combine.
  • Step 4 Place the chickens, breast-side up, on a clean work surface. Cut the breast in half along the breastbone, then cut around the legs, between the thigh and the breast pieces. Arrange the chicken and lemon wedges on a serving platter. Serve with the spinach and bean salad.