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WHOLE ROASTED LEMON CHICKEN   

Prep Time: 15 min
Cook Time: 1 hour 45 min
Serving Size: 6
  • Gluten Free 
  • Dairy Free 
A whole roasted chicken is always a family favourite! This makes a simple cook option for those busy week days and leftovers can be safely used over the next 2 days in anything from salads to sandwiches. Chicken is a wonderful source of protein and contains nutrients like B6, B12 and zinc. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 whole roasting chicken (about 1.8-2kg)
  • Extra virgin olive oil (EVOO) (or melted ghee for dairy containing option)
  • Zest from 1 lemon
  • Juice of 2 lemons
  • 8 cloves garlic (peeled, 4 minced and 4 whole)
  • 5 sprigs rosemary (leaves removed and diced, keep stems)
  • 5 sprigs thyme (leaves removed and diced, keep stems)
  • 1 brown onion (sliced) 
1.  Preheat the oven to 220°C fan-forced.
2.  Prepare the chicken by patting dry with a paper towel and untie legs so you can easily stuff herbs inside. 
3.  Into a small mixing bowl place 4 tablespoons of EVOO (or melted ghee), lemon juice, zest from 1 lemon, minced garlic (half of the garlic), rosemary leaves and thyme leaves and mix until well combined. 
4.  Stuff the chicken with the leftover lemon, rosemary and thyme stems and tie off the legs.
5.  Place the onion slices and remaining 4 whole garlic cloves on the bottom of a dutch oven and drizzle with EVOO. 
6.  Lay the chicken on top of the onion mix and then brush the chicken with the EVOO and herb mixture. 
7.  Place the lid on the dutch oven and place into the oven for 1 hour and 15 minutes, remove the lid and continue to cook in the oven for an additional 25-30 minutes until golden and crispy. The chicken should be completely cooked through.
  • The use of ghee gives this dish a rich and buttery flavour, if you consume dairy then you can use it in place of olive oil.
  • Roasting chickens typically come prepared for roasting with giblets removed, please ensure the giblets are removed before roasting. 
  • If using a meat thermometer, insert the thermometer into the inner thigh area near the breast of the chicken, the internal temperature should be 75°C.
  • Make your own chicken bone broth using the leftover bones! 

WHOLE ROASTED LEMON CHICKEN   

Prep Time: 15 min
Cook Time: 1 hour 45 min
Serving Size: 6
  • Gluten Free 
  • Dairy Free
A whole roasted chicken is always a family favourite! This makes a simple cook option for those busy week days and leftovers can be safely used over the next 2 days in anything from salads to sandwiches. Chicken is a wonderful source of protein and contains nutrients like B6, B12 and zinc. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 whole roasting chicken (about 1.8-2kg)
  • Extra virgin olive oil (EVOO) (or melted ghee for dairy containing option)
  • Zest from 1 lemon
  • Juice of 2 lemons
  • 8 cloves garlic (peeled, 4 minced and 4 whole)
  • 5 sprigs rosemary (leaves removed and diced, keep stems) 
  • 5 sprigs thyme (leaves removed and diced, keep stems)
  • 1 brown onion (sliced) 
1.  Preheat the oven to 220°C fan-forced.
2.  Prepare the chicken by patting dry with a paper towel and untie legs so you can easily stuff herbs inside. 
3.  Into a small mixing bowl place 4 tablespoons of EVOO (or melted ghee), lemon juice, zest from 1 lemon, minced garlic (half of the garlic), rosemary leaves and thyme leaves and mix until well combined. 
4.  Stuff the chicken with the leftover lemon, rosemary and thyme stems and tie off the legs.
5.  Place the onion slices and remaining 4 whole garlic cloves on the bottom of a dutch oven and drizzle with EVOO. 
6.  Lay the chicken on top of the onion mix and then brush the chicken with the EVOO and herb mixture. 
7.  Place the lid on the dutch oven and place into the oven for 1 hour and 15 minutes, remove the lid and continue to cook in the oven for an additional 25-30 minutes until golden and crispy. The chicken should be completely cooked through. 

  • The use of ghee gives this dish a rich and buttery flavour, if you consume dairy then you can use it in place of olive oil. 
  • Roasting chickens typically come prepared for roasting with giblets removed, please ensure the giblets are removed before roasting. 
  • If using a meat thermometer, insert the thermometer into the inner thigh area near the breast of the chicken, the internal temperature should be 75°C. 
  • Make your own chicken bone broth using the leftover bones! 

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