PAVONE ROSEMARY NEEDLES 250 GR DISPENSER.

Baked Chicken with Rosemary and Lemon

Ingredients : 1.5 kg of whole chicken or chicken legs, 2 tablespoons of Peacock Rosemary Needles, lemon juice, 4 cloves of garlic , crushed, 4 tablespoons of extra virgin olive oil , Salt and black pepper qb , 150 ml of dry white wine .

Instructions:

1) Preparation of the Chicken: Preheat the oven to 200°C. If you use a whole chicken, be sure to clean it well and dry it with kitchen paper.

2) Seasoning: In a bowl, combine the olive oil, lemon juice, crushed garlic cloves, salt, pepper and 1 tablespoon Peacock Rosemary Needles.

3) Season the Chicken: Brush the chicken with the prepared marinade, making sure to cover all parts well. Place the lemon slices under and on top of the chicken.

4)Cooking: Place the chicken in a roasting pan, add the white wine, and sprinkle the remaining tablespoon of Peacock Rosemary Needles over the top. Cover the baking sheet with aluminum foil.

5) Bake: Bake in the oven for about 1 hour. Remove the foil and continue cooking for another 30 minutes, or until the chicken is golden brown and crispy.

6) Serving: Let it rest for 10 minutes before serving. Accompany with roast potatoes or seasonal vegetables.