McCain Food Service
Summer Style Corn Roast Chicken
Summer Style Corn Roast Chicken
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Loading...Ingredients
Product used:
1&1/2 cups McCain Corn Kernels
- 3/4 cup finely chopped parsley
- Roasting Chicken
- 4 tsp butter (cubed)
- 1 lemon, zested and cut in half
- 2 tbsp olive oil
- Salt
- Pepper
- Rosemary
Method
| 1. | Preheat the oven to 180ºC |
| 2. | Pat the chicken dry and place in a roasting dish. Slice small tears in the skin and slip butter under to keep the chicken moist. Rub it all over with olive oil, lemon zest, rock salt and pepper. |
| 3. | To make the stuffing, combine the McCain Corn Kernels with finely chopped parsley. Pour it into the chicken cavity and then shove in half a lemon to prevent the corn kernels from slipping out. |
| 4. | Roast for about 90mins, or until the skin is crispy and golden and the juices run clear. |
| 5. | Serve with McCain Mini Roast Potatoes and a summer salad. |