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© NOVA AUGUST 2012
Everybody loves a roast chicken and every
recipe book will have a version, but often there's
not the time to roast a whole bird, especially
with a busy life and hunger pangs. Cutting
the chicken into smaller pieces allows more
browning of the skin, greater opportunity to
flavour and the obvious (much) shorter cooking
time. This is equally good pulled out of the oven
and packed into the car for a picnic.
KITCHEN NOTES: Any potato will work, but
Kipfler or Fingerling will be especially delicious.
There's absolutely no reason you couldn't add
other vegetables to the tray -- pumpkin, sweet
potato, parsnip or carrot.
• 4 - 5 generous sprigs lemon thyme
• 2 - 3 cloves garlic
• 400 gm potatoes - scrubbed. Kipfler simply
cut in half (baby potatoes left whole, larger
potatoes sliced 1cm thick).
• 1 - ½ tablespoons olive oil (or butter)
• generous pinches of sea salt and freshly
ground black pepper to taste
• 1.6 kg chicken or: 3 thigh (bone in and skin
on), 2 wings, 4 drumsticks
Pre heat the oven to 200c or 190 if fan forced
Finely cut the lemon thyme and garlic. Add to a
bowl with the lemon zest. Place a little salt and
pepper in a bowl.
Lay the potato on a baking tray (rather than a
baking dish with sides as you will get a crispier
end result), sprinkle with salt and pepper, drizzle
with a little olive oil, about 2 teaspoons and
massage into the potatoes.
Cut the chicken on a separate board. First cut
around the leg joint and then with your hands,
move the leg from the body until the ball joint
pops out. Cut the whole leg from the body with
the knife. Cut through the middle of the leg at
the thigh joint -- you now have 2 legs, and 2
thighs. Cut the wings from the body, leaving the
base of the wing attached to the breast. Finally
cut down through the breast. The knife should
run parallel to and approx 2cm from the middle
bone. The remaining carcass (with a little bit of
breast meat) can be used for stock.
Stuff part of the lemon and herb mix under the
skin of the chicken pieces and into any crevices.
Place the chicken on the baking tray with the
potatoes, and sprinkle well with salt and pepper.
Wash your hands well, and then drizzle with a
little olive oil - enough to lightly cover the skin.
Press the remaining herb mix onto the chicken,
sprinkle and squeeze ½ lemon over the chicken.
Place in oven and cook for 50 - 60 mins or until
the chicken is golden and cooked.
LEMON, THYME & GARLIC
QUICK ROASTED CHICKEN SERVES 4
for more of Jude's fabulous wholefood recipes
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Contact Gabbie Enright 08 8377 2415
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Contact Kellie Green 0432 379 579
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Phone (02) 9450 1388
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and Overseas workshop listings
A Master of Dragon Gate Chi Gong Daoyin
Therapy. For 14 generations, this therapy has
been passed down from father to son, with
only one person receiving the teaching in
each generation. Master Tao, assisted by his
wife Lucy Luo, now teaches and practices this
therapy to help patients, prevent disease and
achieve well being and health.
When he diagnoses you, you don't have to
say anything. Once he puts his hand near your body, he will know your health
condition, then he will tell you what's wrong, what is causing it and tell you
what the problem is. Please ring Lucy to make an appointment.
After Chi healing, Master Tao teaches Chi Gong
Daoyin to the patient. Chi Gong Daoyin is good for a wide range of conditions
including spinal problems, sports injuries, chronic conditions, heart diseases,
high blood pressure, women's health, infertility - which Master Tao is very
confident in treating. The treatment consists of Chi Gong healing and the
teaching of Daoyin therapy with each session lasting about 45 minutes.
People can also come for Chi Gong Daoyin classes.
To find out more please ring Lucy on the the number below.
More information at:
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