Lemon Myrtle Roast Chicken
Give your chicken roast dinner a sprinkling of native lemon myrtle and a generous helping of true blue flavour.
Give your chicken roast dinner a sprinkling of native lemon myrtle and a generous helping of true blue flavour.
- 2 garlic cloves crushed
- 1 pieces
- 1/4 cup (60ml) lemon myrtle-infused (see note) or lemon-i
- 2 teaspoons ground lemon myrtle (see note)
- or 2 tablespoons grated lemon zest
- 4 chicken marylands
- 2 lemons cut into wedges
- 2 leaves (see note) or bay leaves
- 1 cup (250ml) dry white wine
- flat-leaf parsley sprigs to serve
- salad leaves or steamed vegetables, to serve
- Carbohydrate 5.9015 g
- Cholesterol 0 mg
- Fat 0.1815 g
- Fiber 1.65549997091293 g
- Protein 0.7334 g
- Saturated Fat 0.023955 g
- Serving Size 1 1 Serving (60g)
- Sodium 1.415 mg
- Sugar 4.24600002908707 g
- Trans Fat 0.095645 g
- Calories 19 calories
Step-by-step
- Preheat oven to 200°C.
- Cook potatoes in boiling salted water for 6 minutes or until just tender. Drain well.
- Combine the lemon oil, ground lemon myrtle and garlic in a bowl. Set aside.
- Place chicken in a roasting pan with potatoes, lemon wedges and lemon myrtle or bay leaves.
- Pour over wine and oil mixture, then toss to combine. Season.
- Bake for 45 minutes until the chicken and potatoes are golden and cooked through.
- Scatter with parsley and serve.
A Burst of Sunshine: My Simple Lemon Myrtle Roast Chicken
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But even amidst the chaos of school runs, deadlines, and endless to-do lists, I've discovered a simple joy in creating wholesome meals that bring my family together. This Lemon Myrtle Roast Chicken recipe has become a weeknight staple, and it's one I'm happy to share. The beautiful aroma alone is worth the effort!
The secret ingredient, of course, is lemon myrtle. This native Australian herb adds a bright, citrusy zest that elevates the simple roast chicken to something extraordinary. It’s not overpowering; rather, it complements the natural flavors of the chicken and potatoes beautifully. The hint of lemon is perfectly balanced by the earthy tones of the herbs and garlic, resulting in a dish that's both sophisticated and comforting.
I love how versatile this recipe is. I often adjust it based on what's in my fridge. Sometimes, I add other root vegetables like carrots or sweet potatoes for extra flavor and nutrients. On busy weeknights, I skip the potatoes altogether and serve the chicken with a simple side salad, making it a quick and easy yet satisfying meal. It's incredibly adaptable to different dietary needs too. You can easily substitute the chicken marylands with chicken thighs or breasts.
But it’s not just about the ease of preparation. It's about the experience of sharing a delicious meal with loved ones. The aroma of the roasting chicken fills the house with warmth, creating a cozy atmosphere perfect for family gatherings. The vibrant colors of the golden chicken and tender potatoes are visually appealing, making it a meal that's as much a feast for the eyes as it is for the palate. My children always get excited when they smell this dish cooking.
Beyond being a delicious and practical weeknight meal, this Lemon Myrtle Roast Chicken also makes for a perfect Sunday dinner. It’s an impressive dish that requires minimal effort, yet delivers maximum flavor. The leftovers are equally delicious, perfect for lunch the next day or transformed into a tasty chicken salad. It's a meal that truly keeps on giving!
So, if you're looking for a flavorful, healthy, and versatile recipe that can easily be incorporated into your busy week, give this Lemon Myrtle Roast Chicken a try. You won't be disappointed. The burst of sunshine in every bite will lift your spirits and bring a little bit of joy to your day, no matter how hectic it might be.
Tips and variations:
- For a richer flavor, marinate the chicken in the lemon myrtle mixture for at least 30 minutes before roasting.
- Feel free to experiment with different herbs and spices. Rosemary, thyme, or oregano would be wonderful additions.
- If you can't find lemon myrtle, you can substitute with lemon zest or a combination of lemon juice and lemon zest.
- For a crispier skin, increase the oven temperature to 220°C during the last 15 minutes of cooking.
- Serve with your favorite sides. Roasted vegetables, rice, or couscous all pair beautifully with this dish.
Enjoy!
