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Slow Roasted Native Spice Chicken

1 chicken cut into 10 pieces
2 lemons - cut into chunky eighths
3 tablespoons olive oil
2 -3 teaspoons Tridosha Salt of the Sea
“Native Spice” Gourmet Salt and Pepper
4 cloves garlic - unpeeled
100 mls white wine
bunch fresh parsley roughly chopped

1. Place oil, chicken, garlic and lemons into roasting pan.
2. Pour over wine and sprinkle ‘Native Spice’ Gourmet Salt and Pepper evenly over.
3. Cover tightly with alfoil and bake at 150 degrees C for 2 hours. Remove foil and bake at 200 degrees C for 30minutes until golden.
4. Serve sprinkled with parsley.