If you happened to be stuck in the Outback, you could build yourself a rotisserie over the campfire to cook this recipe. However a regular oven will work just fine! It is a simple roast chicken recipe but utilising Native Australian spices to give the bird an authentic flavour of Oz.
01.
Ingredients
The recipe uses a whole chicken, but it will work equally well with chicken pieces 1 top quality free range chicken
1tbs Murray River salt
1/2tbs Australian Mountain Pepper
1tbs Lemon Myrtle, olive oil
1 halved lemon
02.
Method
- Mix the spices with a little olive oil and then rub them allover the chicken before leaving the bird to stand for an hour or two.
- Stuff the chicken with the halved lemon, some butter and a bit more Lemon Myrtle.
- Roast the chicken in a pre-heated oven, at 180 degrees for 20 minutes before turning the oven down to 160.
- Cooking time obviously depends on how big the chicken is, so allow roughly 20min per pound, plus an extra 20 min. It is important not to overcook the bird, otherwise it will dry out. Check to see if your chicken is cooked by inserting a skewer between the leg and breast – if the chicken is cooked, the juices will run clear. Finally allow the chicken to stand for 15 minutes before serving with roast potatoes (seasoned with more Murray River salt and Mountain Pepper) and your vegetables of choice.
