Ingredients
The following ingredients have 4 Servings
- 1.4kg whole chicken, halved lengthways, breasts, thighs and legs scored
- 1 cup (250ml) white wine
- 1/3 cup (80ml) extra virgin olive oil
- 1 tsp dried rosemary
- 2 garlic cloves, sliced
- 1/2 bunch oregano, leaves picked
- 10 zucchini flowers with stems attached, stems thinly sliced, flowers torn
- Cooked instant polenta (we used Woolworths Macro), to serve
Instruction
- Preheat oven to 200°C. Place chicken, skin-side up, in a roasting pan and add wine, oil, rosemary, garlic and oregano.
- Season with salt. Roast for 45-50 minutes until juices run clear when the thickest part of the thigh is pierced with a skewer.
- Toss zucchini in roasting juices, season with pepper. Serve chicken, zucchini and roasting juices over polenta.
