Recipe: Lemon and thyme Christmas chicken
A well-cooked chook can score you big brownie points at Christmas lunch. If you’ve never roasted your own, below is everything you need to know to create a moist and golden bird, that’s as healthy as it is tasty.
Serves: 4-6, Prep time: 10-15 minutes, Cook time: 60-90 minutes, Dairy Free
1 size 16 organic chicken, trimmed
2 tbsp lemon thyme, finely chopped
1 tbsp dried or fresh marjoram, finely chopped
2 tsp sea salt
2 tsp pepper
2 tbsp extra virgin olive oil
3 slices multigrain bread, lightly toasted
1 small Spanish onion
4 tbsp extra virgin olive oil
1 tbsp seeded mustard
2 tsp sea salt
1⁄2 bunch flat leaf parsley, washed
4 limes, cut in half
1 size 16 organic chicken
Fresh lemon thyme
Fresh or dried marjoram
1 bunch flat leaf parsley
3 slices multigrain bread
1 Spanish onion
Extra virgin olive oil
Sea salt Pepper
Small mixing bowl
Wire rack Skewer
- Preheat oven to 180ºC.
- In a small bowl mix together all of the rub ingredients, rub evenly over chicken.
- In a food processor add stuffing ingredients, except the limes and blend to a rough consistency. Add more bread if too wet. Using latex gloves stuff the chicken (optional).
- Place the chicken on a wire rack in the baking tray and pour 1⁄2 -1 cup water, this will increase the juiciness of the chicken. Place the limes in the roasting pan with the chicken.
- Place the chicken in the oven for about 60 minutes.
- To test if it is cooked, stick a skewer into the chicken and the juice should run clear
Tip: Australian desert limes are an extremely versatile fruit. They can be used in any recipe in place of normal limes or lemons. Desert limes require no peeling or preparation and can be frozen for later use. You can use convention limes
Recipe from Falling in Love with Food: A Cookbook and a Love Story by chef and nutritionist, Zoe Bingley- Pullin.
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