Roast chicken is a staple in almost everyone’s kitchen, and this version adds some native ingredients. It’s taken from the new book The Australian Ingredients Kitchen, by Elder Bruno Dann and Tahlia Mandie, and promises to be a crowd pleaser. Read on for your chance to win one of five copies from our friends at Murdoch Books.
Easy roast chicken with lemon myrtle, pepperberry and pepperleaf
The flavours of lemon myrtle, pepperberry and pepperleaf are what make this meal sing, but they can also be swapped with ingredients such as wattleseed and aniseed myrtle. Served with crispy roast potatoes and sweet potatoes, this meal is super satisfying. Any leftovers? Tomorrow's lunch!
Ingredients
- ¼ cup olive oil infused with lemon myrtle
- 2 garlic cloves minced
- 2 tbsp honey
- ¼ tsp pepperberry powder
- ¼ tsp fresh pepperleaf finely chopped
- 1 whole chicken
- ½ a lemon sliced
- 3 large potatoes cut into quarters
- 1 sweet potato cut into large cubes
Instructions
- Preheat the oven to 220°C. In a small bowl, mix the olive oil, garlic, honey, pepperberry and pepperleaf together. Rub half the marinade mixture over the chicken and stuff the chicken with the sliced lemon. Place the chicken in a large bowl, cover with plastic wrap and leave to marinate for at least 2 hours in the fridge.
- Place the chicken on a roasting prong (you can purchase these from any store that supplies barbecue equipment) and put it in a roasting pan. Place the potatoes and sweet potatoes in the base of the pan, under and around the chicken. Pour the remaining marinade over the vegetables and chicken. Cook for 1 hour or until crispy and golden.
- Cover with foil and leave to rest for 10 minutes before serving.
Notes
Tip: This is a great dish to cook on the barbecue as well. Depending on your barbecue, the cooking time and method should be similar to a conventional oven.
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