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Spatchcocked lemon and maple syrup-roasted chicken with Caesar salad
Fruit and vegetables
1
lemon
, juice only
4 sprigs fresh
thyme
, leaves only
1 head
garlic
, top sliced off, remaining bulb wrapped in aluminium foil
2 sprigs fresh
rosemary
, leaves only, finely chopped
1 head romaine
lettuce
, roughly chopped
Tins, packets and jars
2 tbsp
wholegrain mustard
2 tsp
Dijon mustard
½ tsp
Worcestershire sauce
Cooking ingredients
3 tbsp
maple syrup
salt and freshly ground
black pepper
2 tbsp Chardonnay
vinegar
150ml/5fl oz
rapeseed oil
salt and freshly ground
black pepper
2 tbsp extra virgin
olive oil
Dairy, eggs and chilled
2 free-range
egg yolks
75g/3oz
parmesan
, grated
Meat, fish and poultry
1 x 2kg/2lb 4oz free-range
chicken
Other
75ml/3fl oz
white wine
2 thick slices good quality
bread
, cut into 2cm/1in cubes
Back to recipe
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