Ingredients
- 1kg chicken backs
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- Fresh lemon juice (optional)
Method
- Set your oven to 200°C and let it preheat while you prepare the ingredients.
- Rinse the chicken backs under cold water and pat them dry with paper towels. Season generously with salt, pepper, garlic powder, dried rosemary, and thyme.
- Spread the seasoned chicken backs in a single layer on a large baking sheet.
- Place the baking sheet in the preheated oven. Roast for 45-55 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
- Remove the roasted chicken from the oven and let them rest for a few minutes. If you like, drizzle with a dash of fresh lemon juice for a bright, citrus flavour.
- Serve this dish as it is or alongside a fresh summer salad.
Source: Developed by the BMS Team
