Energy 1432kJ, 343kcal Fat 22g of which saturates 6.0g Carbohydrate 61g of which sugars 1.2g Fibre <0.5g Protein 35g Salt 0.76g
Potato Starch, Sugar, Garlic Powder (14%), Salt, Onion Powder, Yeast Extract, Dried Thyme, Flavouring (Contains 𝐖𝐡𝐞𝐚𝐭), Dried Oregano, Paprika Powder, Tomato Powder, Dried Parsley, Dried Rosemary, Dextrose, Sunflower Oil, White Pepper, Ground Bay Leaves, Concentrated Lemon Juice, Maltodextrin, Cayenne Pepper.
For allergens, see ingredients in bold. May also contain celery, egg, milk, gluten sources, mustard and soya
Per 220g serving Energy (8400kJ/2000kcal) 3151kJ, 755kcal 38% Fat (70g) 48g 69% HIGH Saturates (20g) 13g 65% HIGH Sugars (90g) 2.6g 3% LOW Salt (6g) 1.7g 28% MEDIUM
A seasoning mix with a blend of garlic, spices and herbs for garlic and herb roast chicke
Always wash hands, all surfaces and utensils after handling raw poultry. Preheat oven to 200 °C (fan assisted: 180°C), Gas mark 6. Tear open top of pack and remove folded bag. Peel off sticker and unwrap, keeping hold of tie to use later. Resting the bag on a work surface, gently place the chicken in the bag,then add olive oil and rub evenly over the chicken. Add seasoning from bottom sachet. 2. SEASON IT Close and tie bag with the tie, approx. 2 cm from the opening. Supporting the weight of the bag with one hand shake very gently, until the chicken is evenly coated in seasoning. Place in an oven proof dish. 3. BAKE IT Place dish on middle shelf of preheated oven for 1 hour. Allow room for bag to expand when cooking (bag must not touch the sides or top of the oven). Slit open top of bag and cook for a further 10-15 minutes, allowing the skin to crisp. Ensure product is thoroughly cooked and piping hot throughout, no pink meat remains and the juices run clear. Serve with the juice poured over, with roast potatoes and vegetables. Do not reheat. Not suitable for microwave cooking.
To avoid danger of suffocation keep this wrapper away from babies and small children. Beware of escaping steam from open bag. Handle carefully to avoid scalding.