Combine all the herbs. Rub the chicken with butter followed by the herbs and spices with lemon zest and juice. Put the minced garlic inside the chicken to get rid of the "lansa".
Chef's tip: Cut holes in the skin near the legs. The holes are where you will insert the legs to intersect and for you to achieve that cross-legged roasted chicken effect.
Cover the chicken with a cling wrap and marinate for an overnight. Preheat your Breville Smart Oven (BOV800) to 260 degrees C, and time it for 15 minutes. Place your chicken in the enamel pan, then roast.
For this recipe, we roasted it this way-- 15 minutes at 260 deg C, then, another 15 min at 220 deg C, and lastly 30 min for 85 deg C. Thus, we achieved that roasted and crunchy outside yet the inside stayed juicy and tasty. Here's for your Roasted Chicken with Cinnamon, Nutmeg & Lemon.
Using the Froojie Disc of the Breville Froojie Juice Fountain (BJE520) process your mangoes and kiwis.
Then change your disc to Nutri Disc and process the pineapple and the mint leaves.
Presto! It's the Tropical Storm! No need to add sugar, yogurt or milk!
Serving Size 8