Recipe: Lemon and thyme Christmas chicken - Juice Daily
Photo: Falling in Love with Food - A Cookbook and a Love Story

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

1 egg

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

Shopping List:

1 size 16 organic chicken
Fresh lemon thyme
Fresh or dried marjoram
1 bunch flat leaf parsley
4 limes
3 slices multigrain bread
1 Spanish onion

1 egg

Extra virgin olive oil
Seeded mustard
Sea salt Pepper

Utensils List:

Small mixing bowl
Food processor

Sharp knives
Measuring cups/spoons
Latex gloves
Wire rack Skewer


  1. Preheat oven to 180ºC.
  2. In a small bowl mix together all of the rub ingredients, rub evenly over chicken.
  3. 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).
  4. 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.
  5. Place the chicken in the oven for about 60 minutes.
  6. 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.

Zoe Bingley-Pullin

About the person who wrote this

Zoe Bingley-Pullin

Zoe is a celebrity nutritionist, chef, author, television presenter and founder of Falling In Love With Food. Her philosophy is all about eating for a better lifestyle. It's about enjoying food, being educated about food, and truly understanding how it can increase your health, happiness and performance in all aspects of life.

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