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Lemon myrtle roast chicken
Lemon myrtle roast chicken
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate your chicken roast with Australian lemon myrtle for a true blue burst of flavor.
Ingredients:
  • 1kg pontiac or desiree potatoes, peeled, cut into 5cm pieces
  • 2 tsp ground lemon myrtle (see note)
  • or 40.00 ml grated lemon zest
  • 4 chicken marylands
  • 2 lemons, cut into wedges
  • 2 lemon myrtle leaves (see note) or bay leaves
  • 250ml white wine
  • Flat-leaf parsley sprigs, to serve
  • Salad leaves, or steamed vegetables, to serve
Instructions:
  • Preheat the oven to 200°C. Boil the potatoes in salted water until just tender, about 6 minutes. Drain the potatoes well.
  • Mix together the lemon oil, ground lemon myrtle, and garlic in a bowl, then let it sit.
  • Arrange chicken, potatoes, lemon wedges, and lemon myrtle/bay leaves in a roasting pan. Drizzle with a delightful mixture of wine and oil, then gently mix everything together. Add seasoning. Roast for 45 minutes until chicken and potatoes are beautifully golden and fully cooked. Sprinkle parsley on top and savor the dish.

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