Half Roast Chicken with Rosemary & Garlic (500g Pack)

Cooking Instruction:

Oven 1. Unpack and transfer the contents to a plate and defrost the chicken to make sure there are no frozen parts. 2. Scrape out the remaining marinade from inside the pouch. 3. Massage the chicken with the marinade so that the meat is well-coated. 4. Preheat your oven and roast the chicken after placing it on a bed of veggies. 5. Keep basting the chicken in its own juices so it doesn’t get dry while roasting. 6. Once cooked, remove from the oven and cut into pieces. 7. Serve along the roasted veggies and your choice of gravy. Pan 1. Unpack and transfer the contents to a plate and defrost the chicken to make sure there are no frozen parts. 2. Scrape out the remaining marinade from inside the pouch. 3. Massage the chicken with the marinade so that the meat is well-coated. 4. Heat up some oil in a thick bottomed non-stick pan. 5. Once the pan is hot, slide the chicken with the skin side down and grill for a few minutes until it turns golden. 6. Turn to the other side and grill for a couple more minutes. 7. Add 100 ml water in the pan, cover and cook it on low flame. 8. Keep moving the chicken to avoid burning and allow the water to evaporate fully. 9. Once the chicken is cooked, place it on a cutting board and cut into pieces. 10. In the same pan, add flour, water and seasonings and make a sauce with the juices remaining in the pan. 11. Pour the sauce on the cooked chicken. 12. Serve along the roasted veggies and your choice of gravy.