Lemon and garlic stuffed roast chicken

    Cook your rice in the moat and your curry in your COBB at the same time. Invite some mates over for a warming winter meal and impress their socks off.

    Serves 4

    Ingredients:

    1 whole chicken
    4 whole lemons, quartered
    8 cloves garlic, crushed
    fresh parsley, chopped
    fresh thyme, chopped
    olive oil
    salt and pepper

    Method:

    1. Prepare COBB and stuff chicken with lemons, garlic, parsley, thyme. Rub entire chicken with olive oil, sprinkle with salt and pepper.

    2. Place chicken on the fenced roast rack, close lid and cook about 90 minutes, turning once at 45 minutes.

    3. Once cooked, remove and set aside for about five minutes before carving

    Don’t forget that you can cook your hard vegies (potatoes etc) in the moat while the chicken is cooking!

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