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Roast Chicken
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Roast Chicken

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$0.00
Serves:
6-8
Cooking Time:
1 hour 15 min
Special Diets:
Gluten Free, Dairy Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
      • 1.6 kg whole free range chicken
      • 1.5 tablespoons rice bran oil
      • 4 garlic cloves, crushed
      • 1 lemon (halved)
      • 3 tablespoon Spice Zen All Purpose Spice Blend-Mild
      • 1 teaspoon sea salt
      • Rosemary (3 sprigs)
      • Lemongrass stem (2)
      • Handful of Thyme and Marjoram
      • Fresh Parsley leaves, to serve

 

 

  1. Preheat the oven to 200°C fan forced.
  2. Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface.
  3. Combine the garlic, juice of half lemon, Spice Zen All Purpose Spice Blend, Rosemary (2 sprigs), Thyme, lemon, Marjoram and 1 Lemongrass stem in a roasting tray. Place the chicken in the middle of the roasting tray, drizzle oil and season well with sea salt. Rub the spice/ herb mixture all over the chicken- massage it well. Put half lemon and rest of the herbs inside the chicken’s cavity.
  4. Roast, turning once, for 1 hour or until juices run clear. Confirm that chicken is done using meat thermometer - temperature should be 75°C or above when pushed into the thigh. Set aside for 15 minutes to rest.
  5. To carve the chicken, put the chicken on a cutting board. Take off the wings, cut down between the leg and the breast, cut through the joint and pull the leg off. Repeat on the other side, cut each leg between the thigh and the drumstick. Angle the knife along the breastbone and carve out both sides, then slice the breast meat. Serve it on the platter. Drizzle over the pan juices and sprinkle with Parsley.

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      • 1.6 kg whole free range chicken
      • 1.5 tablespoons rice bran oil
      • 4 garlic cloves, crushed
      • 1 lemon (halved)
      • 3 tablespoon Spice Zen All Purpose Spice Blend-Mild
      • 1 teaspoon sea salt
      • Rosemary (3 sprigs)
      • Lemongrass stem (2)
      • Handful of Thyme and Marjoram
      • Fresh Parsley leaves, to serve

 

 

  1. Preheat the oven to 200°C fan forced.
  2. Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface.
  3. Combine the garlic, juice of half lemon, Spice Zen All Purpose Spice Blend, Rosemary (2 sprigs), Thyme, lemon, Marjoram and 1 Lemongrass stem in a roasting tray. Place the chicken in the middle of the roasting tray, drizzle oil and season well with sea salt. Rub the spice/ herb mixture all over the chicken- massage it well. Put half lemon and rest of the herbs inside the chicken’s cavity.
  4. Roast, turning once, for 1 hour or until juices run clear. Confirm that chicken is done using meat thermometer - temperature should be 75°C or above when pushed into the thigh. Set aside for 15 minutes to rest.
  5. To carve the chicken, put the chicken on a cutting board. Take off the wings, cut down between the leg and the breast, cut through the joint and pull the leg off. Repeat on the other side, cut each leg between the thigh and the drumstick. Angle the knife along the breastbone and carve out both sides, then slice the breast meat. Serve it on the platter. Drizzle over the pan juices and sprinkle with Parsley.
Mail me to send Recipes: info@spicezen.com.au

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