A recipe full of zingy flavours
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If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.
For the juiciest chicken
Keep the skin on. If you’re bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.
For bags of flavour
Roast on a bed of fresh herbs, chopped garlic or sliced onion.