ROAST ROSEMARY CHICKEN WITH MUSHROOMS AND ROSEMARY GREMOLATA
80 ml melted butter
30 ml olive oil
3 cloves garlic, crushed
400 g DENNY Braai Mushrooms
8 – 10 chicken pieces – drumsticks and thighs
Salt and freshly ground black pepper
A few sprigs fresh rosemary
30 ml chopped rosemary
30 ml chopped parsley
2 cloves garlic, chopped
Zest of 1 lemon
A pinch of salt
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.
Mix ingredients for gremolata together and sprinkle over chicken before serving. Serve with salad and couscous salad.