Support the brands that support Foodbank. This recipe of crispy roast potatoes and chicken maryland pieces was made with Flora Original Margarine.
Roast Chicken
Ingredients
4 (about 400g each) chicken marylands
2 lemons, halved
1 tablespoon Flora Original Margarine
2 teaspoons finely grated lemon zest
2 tablespoons chopped flat-leaf parsley
2 garlic cloves, thinly sliced
Method
Preheat oven to 220°C/200°C fan-forced. Score chicken skin 2-3 times, using a sharp knife. Place chicken and halved lemon into a large roasting pan
In a small bowl, combine margarine, lemon zest, parsley and garlic. Season to taste. Rub margarine mixture into chicken. Bake for 35-40 minutes until golden and cooked through
Hasselback Potatoes
Ingredients
6 medium Desiree potatoes, peeled and halved
1 tablespoon Flora Original Margarine
1 tablespoon olive oil
2 garlic cloves, crushed
Method
Place potatoes, cut-side down on a board. Slice potatoes at 1/2cm intervals to about two-thirds way through potatoes. Place into a large bowl
Add margarine, oil and garlic to potatoes. Season to taste. Toss well to coat potatoes. Place on a baking tray. Bake, turning occasionally, for 35-40 minutes until golden. Serve with roast chicken
