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Anise-flavored French herb — béarnaise, chicken, vinegar
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Anise-flavored French herb — béarnaise, chicken, vinegar
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat the oven to 400°. Slide rosemary needles, thyme leaves and half the garlic gently under the chicken skin. Season with salt and black pepper. Heat the oil in a roasting pan and fry the chicken for 5 mins, turning. Add the lemon, rosemary and thyme sprigs and remaining garlic. Pour in the stock and roast in the oven for 50-60 mins, until the juices run clear. Serve with ciabatta.