| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Can’t, Stand, The, Heat | 4 | servings | |
INGREDIENTS
| 1 | md | Sized fresh chicken |
| 2 | lg | Fresh oranges |
| Lots of fresh coriander | ||
| Garlic | ||
| 2 | Potatoes for baking | |
| Watercress | ||
| Iceberg and lamb's tongue lettuce | ||
| Stilton cheese | ||
| Fresh bacon; diced | ||
| Croutons | ||
| Olive oil | ||
| Vinegar | ||
| Salt and pepper |
INSTRUCTIONS
Chop up the fresh coriander, peel the garlic cloves and cut the oranges in half. Pierce the orange halves and fill with the cloves of garlic. Place the orange halves inside the chicken, adding handfuls of the coriander as you go. Cut two small holes in the chicken skin and insert a dollop of butter. Season the outside with salt, pepper and a little olive oil. Place the chicken on a tray, uncovered, and pop into a preheated hot oven for the first 10-15 minutes. Reduce the heat and cook until the chicken is browned all over. While the chicken is cooking, partially cook the two baking potatoes in the microwave and then slice in half. Rub with a little olive oil and place under the grill until golden brown. For the salad, chop up the iceberg lettuce and mix in the lamb's tongue leaf. Add the watercress and a sprinkling of coriander. Throw in croutons as desired and a little diced, fried bacon. Add a little olive oil and vinegar dressing. Lastly crumble the stilton cheese over the top and mix well. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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