https://www.lifestylefood.com.au/recipes/6229/chicken-spago

LifestyleFOOD.com.au

Ingredients

  • 2 corn fed chickens, each about 900g with the back bone removed, but the leg and the breast together (gives 4 portions)

  • 1 lemon, cut into wedges

  • For the stuffing

  • 1 large head of garlic

  • 2 bunches of flat leaf parsley

  • 2 tbsp olive oil

  • Juice 1 lemon

  • Salt and pepper

Method

  • 1.

    Bring a small pan of water to the boil. Smash the garlic bulb into individual cloves and boil them with the skin on for 15 mins. Drain through a sieve and allow to cool. Peel the husks from the garlic and mash the cloves in a mixing bowl. Add the parsley, followed by olive oil, lemon juice, salt and pepper and mix well.

  • 2.

    Lay the chicken in portions on a chopping board, skin side down. Stuff the garlic and parsley between the meat and the skin of the breast and leg of each piece of chicken. Place on a baking tray and put in the fridge until ready to cook.

  • 3.

    To cook the chicken, place on a hot griddle pan for 7-10 mins each side. Serve with a wedge of lemon, and green beans.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1095kj
  • Fat Total 76g
  • Saturated Fat 20g
  • Protein 88g
  • Carbohydrate 10g
  • Sugar 1g
  • Sodium 1262mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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