B00CU1W244_EBOK

icken baked in a bread crust
th lentil salad
30 mins COOK 90 mins, plus resting time
losing the chicken in a bread crust seals in the moisture
prevents any flavour escaping during cooking. The result
ucculent, juicy and fragrant chicken, with enough leftovers
best sandwiches ever (see page 137).
heat the oven to 200°C and line a baking tray with baking paper.
bine the flour and 1½ cups (375 ml) warm water in a bowl
mix until the dough starts to come together. Gradually add
xtra ½ cup (125 ml) warm water, mixing between additions,
il the dough is pliable but not too sticky, then set aside.
t and juice one of the lemon halves and slice the other half.
small bowl, combine the lemon juice, zest, parsley, olive oil,
e and ¾ of the crushed garlic. Season with salt and pepper
rub this marinade all over the chicken. Place the lemon slices
the remaining clove of garlic inside the cavity of the chicken.
de the dough in half and roll each portion into a 33 cm
eter circle. Sit the chicken in the centre of one dough round
drape the other round over the top. Bring the edges of each
nd together and pinch to seal.
ce the chicken on the prepared tray and bake for 1½ hours.
ove from the oven and set aside to rest for 15 minutes.