Lemon roasted chicken
A fuss-free and flavourful take on the traditional Christmas turkey, by Zoe Bingley-Pullin.
1 x size-16 free-range chicken
1 lemon, zested
1 lemon juiced
1 bunch lemon thyme, finely chopped (normal thyme will also work)
1 bunch flat leaf parsley, finely chopped
3 cloves of garlic, finely chopped
2 teaspoon good quality salt
2 teaspoon pepper, ground
1. Pre-heat the oven to 200C. In a bowl, combine the all of the ingredients except the chicken together.
2. Place the chicken on a baking tray. Carefully separate the flesh for the skin and insert the mixture in the middle, making sure it is evenly spread, pushing towards the legs.
3. Cook the chicken for 45 minutes, once cooked let it rest on a tray for 10 minutes.
4. Serve with roast cauliflower and avocado quinoa salad.
Use latex gloves.
Photo by Adam Hollingworth