ROAST ROSEMARY CHICKEN WITH MUSHROOMS AND ROSEMARY GREMOLATA

INGREDIENTS

80 ml melted butter

30 ml olive oil

3 cloves garlic, crushed

400 g DENNY Braai Mushrooms

8 – 10 chicken pieces – drumsticks and thighs

Olive oil

Salt and freshly ground black pepper

A few sprigs fresh rosemary

Rosemary gremolata:

30 ml chopped rosemary

30 ml chopped parsley

2 cloves garlic, chopped

Zest of 1 lemon

A pinch of salt

METHOD

Mix the melted butter, olive oil and garlic together. Brush over the mushrooms. Rub the chicken pieces with olive oil. Season to taste. Arrange together with the mushrooms in a roasting pan - skin side up. Stick a few sprigs rosemary in between. Bake in a preheated oven at 190◦ C for 30 – 45 minutes or until the chicken and mushrooms are golden and cooked.

Rosemary gremolata:

Mix ingredients for gremolata together and sprinkle over chicken before serving. Serve with salad and couscous salad.

|Serves 4|