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Thyme & Ginger Roast Chicken

This flavoursome roast chicken recipe would be perfect for Sunday lunch.



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    Slide thyme leaves slid under the skin, pat chicken dry and rub all over with the mashed ginger. then salt and pepper it. Hang seasoned chicken on a rack, uncovered, in the fridge for 12-24 hrs. The next day, preheat oven to 425 degrees standard (400 degrees convection). Place veggies in pan and toss with olive oil, salt and pepper. Top with chicken, tying legs together to encourage even cooking, and roast until done.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Thyme & Ginger Roast Chicken.


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