Ingredients

Method

• 1 x Woolworths Free Range Citrus & Herb Butterflied Chicken
• 1 x Woolworths Frozen Roast Potatoes
• 1 x 1 kg Woolworths Frozen Savoury Basmati Rice Mix
• 20 g Woolworths Baby Leaf Mix
• 1 x 60 g Woolworths Grated Medium Fat Hard Cheese
• 150 g asparagus spears
• 150 g extra fine green beans
• 6 x 300 ml Sparkling Mint Mojito Drink Cans
• Woolworths Tres Leches Inspired Dessert

Method

Ingredients

1. Place the Woolworths Free Range Citrus & Herb Butterflied Chicken on a baking tray in a preheated oven for 40–45 minutes, or until golden but still juicy.

2. Cook Woolworths Frozen Roast Potatoes in a preheated air fryer of 200°C for 30 minutes, or until crispy. Pop onto a platter and garnish with baby leaves and Woolworths Grated Medium Fat Hard Cheese.

3. Bring a large pot of salted water to the boil. Blanch the green veg for 5 minutes.

4. Carve the chicken into pieces and arrange on a platter with the pan juices and green veg.

5. Serve alongside the roast potatoes, savoury rice, heated according to package instructions and Woolworths Canned Sparkling Drinks.

6. ADD DESSERT LINE