RECIPE | Six Gun Grill Sunday Lunch

Serves: 4

Ingredients:

1 Whole Chicken

5 Potatoes

SIX GUN GRILL Seasoning

Fresh Green Beans

Pumpkin

Rice

Preparation: 

Pre-cook chicken and potatoes in water, add SIX GUN GRILL seasoning for flavour for 10-15 minutes.

Cook green beans and pumpkin as you normally would. 

Sprinkle SIX GUN GRILL on the rice and pumpkin and cook accordingly.

Method:

1. Preheat oven to 180℃.
2. Sprinkle SIX GUN GRILL seasoning all over the pre-cooked chicken and potatoes, 
3. Bake in the oven for 20 minutes at 180℃ until brown. 
4. Serve with rice, green beans and pumpkin.

To get your Six Gun Grill recipe published in The Herald and win a Six Gun Grill Seasoning Hamper, follow the Crown National PE Facebook page.

RECIPE | Melissa Kirton Heyman winning recipe