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A combined effort between myself and the good lady at Rotisserie Chicken. Dry seasoned with salt, pepper and mixed herbs and into the oven at 190© for 45 mins.
Let’s give this chicken a spin!
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Agri-business, Boylan Cooks, Boylan Does Brunch, Boylan Talks Food, Boylan Talks Sport, Chicken, Countryfile, Ear To The Ground, Farmer’s Weekly, FARMING, FarmToFork, FarmToTable, Food Production, Herbs and Spices, Home Cooking, IFA Poultry Committee, Irish Farmer’s Journal, Nigel Reneghan, Poultry, Poultry Farming, Rotisserie Chicken
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