Our ROAST LEMON CHICKEN recipe has been a family favourite for 3 generations. Now it is published here, in all its glory, for you to create and share for your loved ones too!
- Butter | 100g
- Minced Garlic | 2 Teaspoons
- Shallots | 4 | De-bulbed
- Lemon | 1 | Sliced
- Lemon | Zest
- Basil | Dried
- Rosemary | Dried
- Chicken | Whole | Raw
- Olive Oil
STEP 1 | Slice up your favourite roast veggies. We used potato, pumpkin, sweet potato and onion. Drizzle with olive oil and sprinkle with dried rosemary and basil. Cook for 45 min to 1 hour or until golden brown.
STEP 2 | Zest the lemon into a small dish and place to the side. Cut the remaining lemon into 5-6 slices.
STEP 3 | Lift the skin from the chicken flesh with a spoon or your finger by gently sweeping under the skin on the breast area and down to the thigh and drum stick.
STEP 4 | Soften the butter in a small bowl and add the garlic, lemon zest and 1 teaspoon of lemon juice ( we used the ends of the sliced lemon), salt and pepper. Mix until well combined.
STEP 5 | Spoon the butter mix and spread under the skin of the chicken on the breast and down the legs.
STEP 6 | Stuff the inside of the chicken with the shallots and lemon wedges.
STEP 7 | Oil the outside of the chicken and season well.
STEP 8 | Place chicken on a rack and bake in the oven at 1800C until cooked through (approx. 30min for every 500g). Serve with roasted veggies and your favourite gravy.