Wednesday dinner. Overnight brined chicken 🐓 with Avocado 🥑, Black pepper, Capsicum, Carrot 🥕, Celery, Coriander, Fennel, Green beans, Iodised salt, Lime, Lime juice, Olive oil, Parsley, Red onion, Spring onion, and Tomatoes 🍅. I cooked the chook for 40 minutes at 250 °C/480 °F. Photograph by Gary Lum.