Penguin Anniversary Edition: The Naked Chef
By Jamie Oliver
Lemon & loadsa fresh herbs
About the recipe
I cook this every week and I always try to do something different with it. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt.
Recipe From
2 bunches of fresh soft herbs, such as basil, flat-leaf parsley, marjoram (60g)
1 lemon
4 fresh bay leaves
1 x 1.4kg whole free-range chicken
olive oil
2 sprigs of fresh rosemary
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