Lemon, cinnamon and rosemary roast chicken

Recipe from: 4 September 2015
recipes, chicken, roast

Ingredients 10
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1
    large free-range chicken (about 1kg)
  • 15
    ml
    olive oil
  • 2
    tsp
    ground cinnamon
  • salt and black pepper
  • 3
    stalks of fresh rosemary
  • zest of 1 lemon
  • 1
    lemon, cut in quarters
  • 3
    carrots, peeled
  • 3
    stems of leeks
  • A handful of fresh parsley to serve
 

Method

00:10
 

First off, rub the bird with olive oil – all over.

Next, rub the chicken with cinnamon, lemon zest and season generously with salt and black pepper.

Transfer the bird to a roasting dish and add the lemon quarters, carrots and leeks to the dish.

Roast in the oven at 180 degrees Celsius, for 40 minutes – covered.

After 40 minutes of roasting time, remove the lid and roast for another 15 minutes until brown.

Remove from oven, sprinkle with chopped parsley and serve with gravy and cauliflower mash.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

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Read more on: chicken  |  roast  |  recipes
 

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