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Season by weight for the portion you are cooking.
- Roast chicken
- Chicken thighs and wings
- Chicken traybakes
Seasoning blend · 100g resealable pack
Golden paprika and thyme with a hint of sage
The seasoning a roast chicken wants.
Golden paprika and thyme with a whisper of turmeric, built on garlic and onion and finished with sage and a little sumac for a bright Sunday-dinner aroma. Lighter and rounder than the Steakhouse or Cowboy Butter blends, built to season through poultry skin without overpowering it.
£6.95
Season straight from the resealable pack over the skin before roasting, and under it where you can reach.
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Season by weight for the portion you are cooking.
Salt, Garlic Powder, Onion Powder, Paprika, Thyme, Sage, Sumac, Spices, Rosemary, Fenugreek Leaf, Turmeric, Black Pepper, Coriander, Mushroom Powder.
A seasoning for chicken — contains no meat.
No declared allergens in this blend.
Batch guide
Per weight of meat or vegetables. Weigh the seasoning once — teaspoons are a rough check only.
Pat the chicken dry, then season generously over the skin, and under it where you can reach. A little oil helps the paprika and thyme cling. Roast as you normally would — the garlic and onion soften in the heat, and the sage stays in the background rather than taking over.
It works the same way on thighs, wings and a chicken traybake. Toss the pieces with oil and the amount in the guide above before they go in, then taste at the end and add a little more if the skin wants it.
Pro tip: season the bird and leave it uncovered in the fridge for an hour before cooking. The skin dries slightly, and the paprika colours more evenly in the oven.
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