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Add a photoServings: 2
Ingredients
- 1 x 1.1kg free range or possibly corn fed chicken boned (qv)
- 8 clv garlic peeled
- 100 gm flat leaf parsley minced
- Â Â sea salt and freshly grnd black pepper
- 3 Tbsp. extra virgin olive oil
Directions
- Wipe the chicken halves thoroughly.
- Loosen the side from the meat making two pockets one at the breast end and one at the leg end.
- Place the garlic cloves in a small saucepan of cool water and bring to the boil.
- Cook for 2 min then drain and chop the cloves.
- Mix the cooked minced garlic and parsley together and use half the mix to stuff in the pockets.
- Season the chicken with salt and pepper.
- Grill the chicken halves for about 20 min at mediumhigh heat turning frequently till they are crisp and golden brown and cooked through.
- Heat the extra virgin olive oil in a small saucepan add in the remaining garlic and parsley mix and cook gently.
- Season with salt and pepper.
- Spoon over the chicken and serve.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 628g | |
| Recipe makes 2 servings | |
| Calories 745 | |
| Calories from Fat 272 | 37% |
| Total Fat 30.58g | 38% |
| Saturated Fat 6.77g | 27% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 298mg | 12% |
| Potassium 2109mg | 60% |
| Total Carbs 6.46g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.51g | 0% |
| Protein 112.84g | 181% |
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