Karen Martini’s Oven-To-Table Roast Chicken

Preheat the oven 200°C fan-forced.

Using a mortar and pestle, pound the bay leaves to break them up a little. Add the peppercorns and grind roughly, then add the garlic, sugar and 1 tablespoon of salt and crush to a paste.

Add the thighs and drumsticks to a roasting tray, spoon over the paste and massage in well. Spread the chicken out in the tray evenly and scatter over the remaining bay leaves.

Tuck the lemon slices in between the chicken pieces and squeeze over the other lemon. Season with salt, drizzle over the Extra Virgin Olive Oil and roast for about 45 minutes until golden brown.

Once cooked, rest the chicken for 5 minutes or so and then serve in the tray with all the pan juices.

FLAVOUR INTENSITY

Choose Robust Extra Virgin Olive Oil for a bolder burst of flavour. Cobram Estate’s Chief Oil Maker combines our richest varieties to achieve an unrivalled intensity on the palate. This deep-tasting Extra Virgin Olive Oil is equally at home in stews, casseroles, marinades and pasta sauces as it is drizzled over or dipped in for a more vivid and singular taste sensation.

The quality of ingredients are key, so make sure you match meat from well raised chicken with quality oil. Cobram Estate’s award-winning Extra Virgin Olive Oil is made from fruit picked at optimum ripeness, resulting in the freshest, most aromatic flavours.

For more information, visit COBRAMESTATE.COM.AU