Roast Chicken French Style

Ingredients

• 1 1⁄5 kilogram free range chicken (whole)
• 1⁄2 cup parsley (50g)
• 1⁄2 cup chopped chives or spring onion (50g)
• 1⁄2 cup mixed garden herbs e.g. thyme, tarragon, mint, marjoram

Preparation

• Wash and dry chicken.
• Pull skin gently away from chicken breast and top of legs.
• Place all herbs in a food chopper and process to a fine paste.
• Using hands, gently spread mixed herbs between skin and flesh, distributing as evenly as possible.
• Bake in a 180ºC oven or a barbeque with lid for about 1½ hours or until done.
• Remove from oven, discard skin and serve.
• The flavour will have permeated the flesh.