- 1 Lilydale Free Range Whole Chicken
- 1/2 cup olive oil
- Sea salt and cracked black pepper
- 2 lemons, halved
- 1 head garlic, halved horizontally
- 2 sprigs rosemary
- 3 sprigs thyme
- 4-6 large roasting potatoes, par boiled.
- 1 bunch of heirloom dutch carrots, trimmed.
- 1 tbs honey
- 1 tbs olive oil
- s1 bunch broccolini, trimmed
- 1 tbs toasted hazelnuts
- Salt and Pepper to serve
Lemon and Rosemary Roast Chicken with Golden Potatoes and Herbs
15 mins Prep
90 mins Cook
4-5 Serves
- Preheat the oven to 190°C.
- Boil potatoes in salted water for 10 minutes (until just soft at edges). Note, if small enough boil whole otherwise cut into long quarters.
- Rub chicken generously with ¼ cup olive oil, sea salt and cracked pepper. Stuff the cavity with lemon halves, garlic, half the rosemary and thyme and place into a roasting tray.
- Place potatoes into a separate large roasting tray, squash the potatoes slightly until just broken, then add remaining rosemary, thyme and 1 tbsp olive oil.
- Place both chicken and potatoes in the oven and lightly cover with foil, roast for 24-30minutes per 500g or until the internal temperature reaches 75°C. Basting is a great way to develop flavours and keep your chicken juicy. Remove the foil for the last 15 minutes for a crispy, golden skin.
- In another roasting tray, add carrots, honey and remaining oil, add to oven and roast, until all are golden and lovely, remove from oven and leave to rest for 10 mins.
- In a pot of boiling salted water, boil broccolini for 6-7 mins until bright green. Then place in a serving bowl and sprinkle with roasted hazelnuts and season to serve.
- Serve on the tray or a large platter, surrounded by the roasted potatoes and boiled broccolini, with pan juices spooned over the top.
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