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Lemon Myrtle Roast Chicken


Chicken Marinade

  • 2 tsp lemon myrtle (buy here)
  • 60 mls olive oil
  • 1 lemon
  • 2 tbs apple cider vinegar
  • salt and pepper to taste

Whole Chicken

  • 80g butter cubed
  • 4 sprigs thyme
  • half bunch of parsley
  • 3 garlic cloves, sliced
  • 1 tbs flour
  • 1 onion, chopped



  1. Preheat oven to 210°C. In a bowl mix together the marinade ingredients: lemon myrtle, oil, lemon, apple cider, salt and pepper. (save the lemon wedges)
  2. To prepare the chicken, place the chicken in a roasting tray and add the cubed butter and garlic slices in between the flesh of the breast and the skin. This will add a heap of flavours and help crisp the top of the chicken. Add your thyme into the hole of the chicken as well as the left over lemon wedges.
  3. Bake between an hour and an hour 20 or until the chicken is cooked through. Scatter with parsley and let sit.
  4. To make the gravy, pour the juices from the roast pan into a saucepan and add the onion and 1/4 cup of water and bring to a simmer. Slowly add in the flour, mixing as you go to avoid lumps, keep simmering until it thickens. Serve with your chicken and a side of roast vegatables.