Ingredients

Method

• 1 whole free-range chicken
• sea salt and freshly ground black pepper
• olive oil, for greasing
• 1 cup chicken stock
• 2 lemons, zested and juiced
• 3 T fresh dill, chopped
• 1 clove garlic, crushed
• dill sprigs, to garnish
For the egg-and-spinach rice:
• 200 g long grain brown rice
• 2½ cups water
• 1 t salt
• 2 cups spinach leaves, slightly shredded
• freshly ground black pepper
• 1 free-range egg

Method

Ingredients

Preheat the oven to 200°C.

Cut of the chicken's wing tips and remove the backbone. Freze to use in stock or soup. Cut the chicken into quarters.Season and place in a greased baking pan.

Mix together the stock, lemon juice and zest, dill and garlic.  Pour over the chicken and bake, basting once or twice for 45 minutes, or untl golden and tender.  Serve with the egg-and-spinach rice garnishd with fresh dill.

To make the egg-and-spinach rice, bring the rice, water and salt to a boil. Cover, reduce the heat and cook for 45 minutes, or until water is absorbed and the rice tender. Add the spinach and a little black pepper, cover again and turn off the heat. Leave for 5 minutes. Turn into a bowl and stir through the beaten egg.