1 Lilydale Breast Roast with Rich Tomato and Basil
Method
Preheat oven to 180°C Fan Forced (200°C Conventional)
Remove Roast Chicken tray from cardboard sleeve and remove plastic film from top of tray
Open sachet and pour contents over the roast, coating well. Cover with foil and cook for 35 minutes per 500g
Remove foil after 20 minutes and continue roasting for the remaining cooking time
Ensure that the internal temperate of the chicken reaches 75°C or juices run clear
Potatoes
Ingredients
600g chat potatoes
2 cloves garlic, crushed
2 tbsp olive oil
½ tbsp thyme leaves, finely chopped
½ tbsp rosemary leaves, finely chopped
1/4 cup finely grated parmesan cheese
Method
Meanwhile, line a large baking tray with baking paper. Cook potatoes in a large saucepan of salted boiling water for 8 to 10 minutes or until tender. Drain and let cool slightly
Place potatoes on prepared baking tray and lightly crush potatoes with a fork. In a small bowl combine garlic, oil and herbs, season and drizzle over the potatoes
Sprinkle the potatoes with parmesan cheese. Bake in oven for 20 to 30 minutes or until golden and crispy
Lettuce
Ingredients
2 baby cos lettuce, cut into quarters
2 1/2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp horseradish cream
2 tbsp finely chopped mint, to serve
Method
Meanwhile, preheat a lightly oiled char-grill pan over medium-high heat. Cook lettuce for 4 to 5 minutes, turning regularly, or until tender and charred
In a small bowl, combine oil, vinegar and horseradish, season and whisk to combine
Drizzle lettuce with dressing and sprinkle with mint, to serve with roast potatoes and chicken
