- 1 whole chicken or boneless whole chicken
- 1 sour dough cob loaf
- 3 or 4 potatoes, cut 1 thick slices
- Olive oil
- Butter – approx 50g
- 2 small lemons, stab skin several times with sharp knife or skewer
- Fresh Tarragon
- Fresh Thyme
- Fresh Basil
- Lots of garlic
- Grated Parmesan
- Salt flakes
- Fresh ground pepper
- Pre-heat oven at 230° C
- Lay the potato slices on an oiled roasting pan to make base trivet (alternatively use an actual trivet)
- Slice the top off the bread loaf to make a 2-3 cm thick trivet – place on top of potato slice trivet
- Sprinkle the bread with lots of tarragon, thyme & basil leaves and lots of garlic. Pour over oil and dollops of butter. Season all over with salt & pepper.
- Sprinkle all over with plenty of parmesan. It should look like you have made a thick bread crust pizza
- Fill the the chicken cavity with lemons and stalks of tarragon, thyme & basil & some garlic. Tie the drumsticks together.
- Lightly oil the skin and season all over with salt & pepper
- Place the chicken on top of the “pizza”
- Bake at 200° for 20 minutes – turn the oven down to 160° and bake another 45 minutes
- Break up the chicken – squeeze the cooked lemon over. The chicken will be yummy and moist – but the bread – OMG
- Bread – or you could used a French stick or several roll.
- Herbs – use any fresh herbs you like – I don’t think you can go wrong!
- Butter & oil – the original recipe used “tonnes” (80g butter & 300 ml oil) – it all gets absorbed in the bread and is yummm. BUT – it all gets absorbed in the bread and is yummm!!!
Stolen from Colin Fassnidge