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Juicy lemon and garlic chicken recipe
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Butterflied chicken creates a juicy roast with a self-made sauce. Pair with buttery mashed potatoes and greens for a saucy and satisfying midweek meal.
Ingredients:
  • 2 lemons
  • 1 garlic bulb, halved
  • 2 small brown onions, peeled, sliced into thin rings
  • 1.4kg whole chicken, butterflied
  • 9.60 gm sea salt
  • 62.50 ml fresh basil leaves
  • 62.50 ml fresh thyme leaves
  • 60ml (1/4 cup) olive oil
  • 185ml (3/4 cup) salt-reduced or homemade chicken stock
Instructions:
  • Preheat the oven to 240°C (220°C fan forced). Grate the rind of 1 lemon finely and place it in a mortar. Slice the lemon thinly. Take 2 garlic cloves from one half of the bulb and slice them thinly. Arrange the sliced lemon, sliced garlic, halved garlic bulb, and onion at the base of a large baking dish. Pat the chicken dry with paper towel and place it skin-side up in the dish. Squeeze the juice of the remaining halved lemon over the chicken.
  • Combine salt, basil, and thyme in a mortar. Crush with a pestle to form a vibrant green paste. Season with pepper. Stir in 2 tablespoons of oil. Massage the mixture into both sides of the chicken, skin-side up. Drizzle remaining oil over chicken and vegetables. Roast until chicken turns golden, about 25 minutes.
  • Carefully pour the stock around the chicken, being careful not to touch the chicken skin. Place the pan back in the oven, rotating it so the chicken is facing the opposite direction. Roast for 15 minutes or until the chicken is browned and fully cooked. Allow it to rest for 10 minutes before carving and serving.

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