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Festive Marinated Baby Chicken with Herbs, Garlic & Chili 900g

21510002

The tender baby chickens are marinated in a fragrant blend of fresh herbs, aromatic garlic, and a hint of chili for a delightful balance of savory and spicy flavors.Ιdeal centerpiece for any festive gathering.

Store	Stock
Makedonitissa	Low stock
Aglantzia	In stock
Lakatamia	Low stock
Faneromeni Larnaca	In stock
Strovolos	Low stock
Latsia	Low stock
Ayios Andreas	Low stock
Mesa Geitonia	Low stock
Germasogeia	Low stock
Aglantzia	In stock
Latsia	Low stock

Details Nutrition Ingredients Cooking Instructions

Brand	Foodhaus
Storage	Keep in the refrigerator at 0-4°C. Must be adequately cooked before consumption

Energy Kj	816kJ
Energy kcal	195kcal
Fat	13g
of which saturates	2.6g
Carbohydrates	1.1g
of which sugars	0g
Protein	19g
Salt	0.52g

Ingredients	Chicken, vegetable oils (rapeseed, sunflower), garlic, onion, salt, natural flavourings, pepper, herbs (chives, dill, parsley, tarragon, rosemary), turmeric extract, pink pepper berries, fresh rosemary, fresh thyme, red currants

Cooking Ιnstructions

Oven: Bake in a preheated oven at 180°C for 30-35 minutes. Place on a baking tray lined with parchment paper or in an ovenproof dish. For a crispier skin, bake uncovered. Tip: Check the internal temperature of the chicken. Check the internal temperature of the meat.Must reach 75°C at the thickest point. Grill: Bake at medium-high temperature (about 200°C) for 25-30 minutes. Preheat the grill and grease the grates to prevent the chicken from sticking. Open the chicken (butterfly) for more even cooking or leave it whole. Grill skin side first for 10-15 minutes, then flip and grill for another 10-15 minutes. Tip: Turn the chicken every 5-7 minutes to avoid burning and ensure even cooking. BBQ: Bake at 200°C for 25-30 minutes. Preheat the barbecue and lightly oil the grill. Cook skin side first over direct heat for 10 minutes and then continue over indirect heat for the remaining 10-15 minutes. Tip: Close the lid of the barbecue during cooking to maintain temperature and cook properly. The internal temperature should reach 75°C (75°F). General advice: Use a meat thermometer for accuracy and let the chicken ''rest'' for 5-10 minutes after cooking for a juicier result.