Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free
Sweet and lemony spicy is this Lemon Myrtle Roast Chicken with gluten-free Herb Stuffing. The butter-roasted chicken bursts with flavour thanks to the citrus flavour of lemon myrtle, thyme, parsley, and garlic. The gluten-free stuffing is moist and tasty as it soaks up the chicken juices, and in return, it adds a delicious layer of flavour to the chicken by steaming it from the inside. The result is a chicken that is both moist and delicious.
This Lemon Myrtle Roast Chicken with Herb Stuffing is a one-tray bake that is gluten-free, dairy-free, easy enough for dinner and the perfect centrepiece for any special occasion. Why not add it to your Easter or Christmas cooking list?
What is Lemon Myrtle?
Lemon Myrtle is an Australian native flowering plant that adds a botanical bright citrus flavour to both sweet and savoury dishes. Its name reflects the strong lemon smell of crushed leaves and is considered to have a sweeter and cleaner taste and smell than lemongrass.
Watch How to Make It
Leftovers, Storing and Meal Prep
Slice up any remaining chicken into slices or cubes, store in containers and refrigerate for up to 5 days. Use it as a meal prep base and pair it with salad, pasta, noodles or vegetables.
Other Chicken Recipes
Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free
Serves 4-6
Prep 20 minutes
Cooking 1 hour 40 minutes
INGREDIENTS
Chicken:
1.6 kg Whole Chicken (I’ve used The Bare Bird Chicken as it’s antibiotic-free)
2 tablespoons salted butter, at room temperature (dairy-free optional)
Lemon Myrtle Seasoning:
¼ cup fresh parsley, finely chopped
2 teaspoons lemon myrtle, dried
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
2 tablespoons zest of lemon
Generous amount t of sea salt and pepper
Herb Stuffing:
2 cups gluten-free bread, cut into small cubes (I’ve used Genius Artisian White Cob Bread)
½ cup fresh parsley, finely chopped
1 teaspoon dried thyme
2 teaspoons lemon myrtle, dried
2 cloves fresh garlic, grated
3 tablespoons extra virgin olive oil
1 large egg, whisked
Sea salt and pepper
Vegetables:
2 large white potatoes, cut into wedges
1 large carrot, cut on the diagonal
200g green beans
3 tablespoons extra virgin olive oil
1 tablespoon dried thyme
Sea salt and pepper
INSTRUCTIONS
1. Preheat the oven: Preheat the oven to 190°C fan forced and line a deep and wide baking dish with baking paper.
2. Prepare the seasoning and stuffing: In one bowl, combine the lemon myrtle seasoning mixture. Set aside. Then in a separate bowl, combine the stuffing ingredients. Set aside.
3. Prepare the chicken: Next pat dry the chicken inside and out with paper towels and then place into the baking dish. Using a spoon, loosen the chicken skin away from the breast, then push most of the butter into the gap. Rub the remaining butter over the outside of the chicken.
4. Stuff and season the chicken: Next, fill the cavity with the stuffing, fold over the skin to enclose and secure with toothpicks, and tie the legs together with kitchen string. Then drizzle the lemon myrtle seasoning over and massage it into the chicken. Bake for 50 minutes.
5. Prepare the vegetables: In the meantime, add and combine in a large bowl the extra virgin olive oil, thyme, sea salt, and pepper. Add the potatoes, carrots, and beans to the bowl and toss to evenly coat.
6. Add the vegetables to the chicken: Remove the chicken from the oven and place the vegetables into the baking dish, in and around the chicken. Drizzle a little extra virgin olive oil over the chicken to keep it moist. Cover with a sheet of baking paper and bake for a further 50 minutes. Roast until golden and cooked through. Serve hot.
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Photography and Recipe by Margaret Pahos @CreateCookShare
