Lemony roasted chicken

4 servings Cooking: 55 mins
Rate this recipe
Butter, herbs, garlic and lemon zest makes the best gravy.

By Food24 March 04 2014
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Ingredients (13)

1 chicken — whole
125 g butter — room temperature
1 Tbs fresh rosemary — chopped
1 Tbs fresh thyme — chopped
2 Tbs fresh parsley — roughly chopped
3 garlic — cloves, minced
lemon — zest only
lemons — juice only
limes — juice only
sea salt and freshly ground black pepper
butter — a knob
2 Tbs flour
1 cup water — boiled
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Preheat the oven to 180°C

Place the chicken in a greased baking tray. Combine the butter, rosemary, thyme, parsley, garlic and lemon zest.

Using your fingers, gently ease the skin away from breast and rub in some of the butter/herb mixture. Rub the remaining mixture over the rest of the chicken. Squeeze lemon and lime juice over the chicken, and stuff the chicken cavity full of the squeezed lemons. Season with salt and pepper.

Bake in the oven for about 45-55 minutes or until the bones can easily be pulled out from the thighs.

Remove the chicken. Loosen the pan drippings, add a knob of butter and place the pan over low heat on your stove top. Add the flour and stir while adding boiling water to make a lovely gravy.

Season to taste.

Recipes developed for Food Lover’s Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.

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