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Marinated Whole Boneless Chicken

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Without doubt one of Parson's Nose customer favourites. Perfect on a BBQ, sliced and served with a garden salad.

Our butchers completely bone out the chicken and then marinade it in a selection of flavours:

Kherson Blend

French Garden

Greek Passion

Smokey BBQ

July 4th

Honey and Mustard

Argentinian Fire

Jamaican Jerk

All Gluten Free

Allergens are stated in BOLD CAPITALS

Smokey BBQ Ingredients: vegetable oils, salt, spices (paprika, chillies, cumin), glucose syrup, flavourings, vegetables (garlic, onion, paprika), paprika extract, herbs, smoked maltodextrin, smoke flavouring Argentinian Fire Ingredients: beef, vegetable oils, vegetables (paprika, onion, garlic), salt, spices (pappers, jalapeno pepper, chillies, cumin), maltodextrin, natural flavourings, paprika extract, smoked maltodextrin, herbs jamaican jerk Ingredients: 70% vegetable oils (rapeseed, sunflower), vegetables (spring onion, garlic, bell pepper), spices (allspice, chillies, jalapeño pepper, smoked paprika powder, cloves, nutmeg, cinnamon), salt, cane sugar, natural flavourings, paprika concentrate, orange peels, 0,3% herbs (thyme). Honey & Mustard Ingredients: vegetable oils, honey powder (honey, maltodextrin), salt, flavourings (MUSTARD), spices (MUSTARD seed, chillies, pepper), vegetables (garlic, paprika), preservative (sodium diacetate), parsley French Garden Ingredients: vegetable oils, vegetables (garlic, onion), salt, natural flavourings, peppers, herbs (chives, dill, parsley, tarragon, rosemary) Greek Passion Ingredients: vegetable oils, vegetables (onion, garlic), salt, spices (pepper, caraway seed, paprika, cumin), herbs (thyme, oregano, rosemary), natural flavourings, paprika extract, antioxidant (ascorbic acid) Mediterranean Ingredients: vegetable oils, salt, herbs (basil, oregano, rosemary, thyme, parsley, dill, lavender), vegetables (garlic, tomato), peppers, flavourings

To cook a marinated whole boneless chicken: Preheat your oven to 200°C (fan 160°C/gas mark 5). Place the marinated chicken in a roasting tin (skin side up), ensuring it's evenly coated. Roast the chicken for 1 hour and 15 minutes. Check it's cooked through by ensuring the internal temperature reaches 75°C, or the juices run clear when pierced. Let the chicken rest for 10 minutes before slicing. Serve with roasted vegetables or a fresh salad for a delicious meal.