Lemon and thyme free-range brined chicken

Lemon and thyme free-range brined chicken

Lemon and thyme free-range brined chicken

The secret to super juicy flesh and brilliantly burnished skin? Our lemon and thyme brine! A salty lemon-thyme brine does wonders for a piece of protein, especially chicken, as it deeply seasons the meat while also prohibiting moisture loss during the cook—science! You’re left with big flavour, lovely golden colour, and stress-free roasting.

To Serve

Serve with potato gratin, duck fat potatoes, steamed greens and a big leafy salad.

Ingredients

Free range chicken (92%), water, salt, lemon, sugar, orange, garlic, parsley, thyme, bay leaves, black pepper

Nutritional Info

Serving Size: 180g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2531 kJ 1368 kJ
PROTEIN 57.3 g 30.9 g
FAT (TOTAL) 41.0 g 22.2 g
-SATURATED 12.5 g 6.7 g
CARBOHYDRATE 2.6 g 1.4 g
-SUGARS 1.3 g 0.7 g
SODIUM 168 mg 91 mg
Nutritional information is based on cooked edible portion only

Allergens

Does contain:

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat
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SIZE GUIDE

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Serves 4

SERVES 4

1.680kg- serves 4

To Cook

prep level
Some Prep

Defrost chicken fully before cooking. Preheat oven (FF) to 220C. Pat the chicken dry and roast on a lightly oiled tray for 35 minutes, followed by an additional 20-25 minutes at 180C, or until the juices run clear (75°C). Remove chicken, cover with foil and rest, breast side down, for 10 minutes before carving. Serve with potato gratin or mash and leafy greens. Ovens vary, please adjust cooking times if necessary.