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Lemon and herb roast chicken

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 6
Servings 4


  • 1.50
    free-range chicken
  • 2
    small lemon
  • 65
    each basil or sage and Italian parsley
  • 2
    cloves garlic, crushed
  • ml
    olive oil
  • salt and milled pepper to taste


Preheat oven to 200 °C.
Wash the cavity of the chicken well and shake to dry.
Squeeze the juice of one of the lemons into the chicken cavity and season well.
Roughly chop the basil or sage and Italian parsley, and mix with the garlic, 15 ml olive oil and salt and pepper.
Gently lift the skin at the tip of the chicken breasts.
Use your fingertips to separate the skin and membrane from the meat of the breast.
Push in the herb mixture.
Place the chicken in a roasting pan, squeeze over the juice of the other lemon, a little extra olive oil and rub into the skin. Season well.
Tie the legs together with string - this is not entirely necessary, as you're not stuffing the bird, but it does look a little more, um, genteel!
Pop into the oven and roast for about 90 minutes.
A smaller bird, say under 1.4 kg, should take about 1 hour to cook.
Rest for 10 minutes before carving.

Read more on: poultry  |  roast


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