Lemon Myrtle Pepper Chicken
Roasting the perfect chicken is great and the wonderful technique of using lemon myrtle and the flavor of lemon just works so well and this recipe makes it so simple.
Ingredients
- Butter, softened · 1/2 cup
- Herbies Lemon Myrtle Leaf (ground) · 1 teaspoon
- garlic cloves · 3
- Herbies Pepper Black Asta, ground · 1/2 teaspoon
- Chicken, whole, free range · 4 pounds
- Lemon, large, quartered · 1
- Red onions, thickly sliced · 2
- Sides ·
- Baby potatoes ·
- Green Beans ·
Instructions
- Preheat the oven to 400°F
- Mix together the butter, lemon garlic pepper, and soft
- Using your fingers push the mixture in between the chicken breast and the skin place the lemon quarters inside the chicken. Pushing the butter mixture under the skin helps keep the breast moist. Rub any left over mixture on the outside skin on top of the chicken.
- Trust the chicken closed.
- Place the onion slices in a baking dish just large enough to hold the chicken and set the chicken on top roast for about 65 minutes or until golden basting with the juices halfway through
- Test by piercing through the chicken at thickest part between the leg and the body. If the chicken is cooked, the juices will run clear.
- Transfer the chicken and onion to a plate and cover loose with foil.
- Drain off the excess fat from the baking dish and reserve the juices and more will come when the chicken is carved.
- carve the chicken on into slices and serve with the reserve juices and perhaps some potatoes and beans.
Jenny's Tip: - Trusting a chicken ensures the bird keeps it shape and cooks evenly. Fold the wind tips back, tucking them behind and under the wings, then tie the legs together with cotton string or secure them in place with skewers or poultry pins .
Frisky Riesling
Frisky by nature, a dry Riesling in the traditional style of Alsace or Clare Valley.
Lemon Myrtle Leaf (ground)
Add the sensational taste of the native rainforest Lemon Myrtle to your recipes. Intense pure lemon flavour, without the acid of citrus.
