Baby corn-fed chicken seasoned with pink peppercorn, thyme and olive oil.
Packed with Chef Izu Ani's homemade rosemary and lemon salt, Dijon mustard, crushed mixed peppercorn and piment d'Espelette dressing.
Preheat the oven to 200°C. Remove the chicken from the vacuum bag and place it on the baking tray. Season the chicken with lemon salt, pepper and olive oil and then roast in the oven for 15 minutes.
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