Enjoy lemon and herb roast chicken for supper and make leftovers into a chicken pie the next day.
- 1 hr 30 mins
- 6 + leftovers
- 2 large whole chickens
- handful sage, chopped
- handful parsley, chopped
- handful thyme, chopped
- zest of 2 lemons
- 100g butter, softened
- 1 whole garlic bulb
- large handful bay leaves
- 6 pickling onions, peeled
- green beans, to serve
- cooked rice, to serve
- Preheat oven to 200°C. Place the chickens in a large deep roasting pan. Combine the sage, parsley, thyme, zest and butter.
- Loosen the skin of the chickens and press the butter under the skin. Cut the garlic bulb in half and place each half into the cavity of each chicken with bay leaves. Place the onions around the chickens. Season. Roast for about 1 hour 30 minutes or until golden brown. Serve with beans and rice.
And the leftovers?
Preheat oven to 200°C. Flake leftover chicken from the bones. Heat 30ml olive oil on high and fry 250g chopped
mushrooms for 5-7 minutes or until golden brown. Remove from heat and mix through the chicken. Add 250g
crème fraîche and handful chopped parsley. Season. Place chicken mixture in a pie dish and top with 400g puff
pastry. Egg wash the pastry. Bake for 30-40 minutes or until golden brown.
FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE
Magazine issue date: Aug, 2017