Ingredients: (Serves 6)
1 Whole Boneless Free Range Garlic & Herb Chicken
1 jar Sussex Valley garlic mayonnaise
3 Free range eggs
1 tsp Honey
100g Parmesan cheese & extra for the garnish
1 head Cos lettuce
1 pack Little gem lettuce
Preheat oven to 180ºC. Roast the chicken on a tray for 30-35 mins. Once cooked leave to one side covered with some tin-foil to rest. Boil the eggs for 5-6 mins for a nice runny yolk, longer for hard yolks.
In a medium bowl add the jar of mayonnaise, honey, parmesan and zest and the juice of lemon. Cut the eggs in half and use to garnish, add freshly cracked black pepper and parmesan shavings as desired.