Roast Lemon Myrtle Chicken: A Taste of Down Under

The scent of lemon myrtle always transports me back to my childhood holidays spent exploring the Australian bush. We’d hike through eucalyptus-scented trails, the air thick with the vibrant aroma of lemon myrtle trees. My grandmother, a true bush cook, would often prepare a simple roast chicken infused with lemon myrtle, its zesty fragrance permeating the entire house. That humble roast became more than just a meal; it was a symbol of family, nature, and the unique flavors of the Australian landscape. Now, I want to share this aromatic experience with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4-6
• Yield: 1 whole chicken
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 roasting chicken (approximately 1.5-2kg)
• 1 leek
• 1 brown onion
• ½ bunch celery
• 4 teaspoons crushed garlic
• 4 tablespoons lemon-infused olive oil (preferably lemon myrtle infused)
• 1 teaspoon lemongrass, finely chopped
• 1 lemon
• 1 lemon, zest of
• Sea salt, to taste
• 1 cup white wine
• Pepper, to taste

Equipment Needed

• Large chopping board
• Sharp knife
• Large frying pan or skillet
• Zester
• Lemon juicer
• Roasting pan
• Roasting rack (optional, but recommended)
• Basting spoon

Instructions

1. Prepare the Vegetables: Start by thoroughly washing and chopping the celery, onion, and leek. Aim for a medium dice, as these will be sautéed and used as the chicken stuffing.
2. Sauté the Aromatic Base: Heat 2 tablespoons of the lemon-infused olive oil in a large frying pan or skillet over medium heat. Add the chopped celery, onion, and leek. Sauté the vegetables until they are softened and fragrant, approximately 8-10 minutes. Ensure they don’t brown too much; you’re looking for a gentle softening.
3. Infuse with Flavor: Add 2 teaspoons of crushed garlic, the finely chopped lemongrass, and the zest of one lemon to the sautéed vegetables. Season generously with sea salt and pepper. Stir well to combine all the flavors and cook for another 2-3 minutes until the garlic is fragrant. Remove from heat and set aside to cool slightly.
4. Prepare the Lemon-Garlic Oil: In a small bowl, combine the remaining 2 tablespoons of lemon-infused olive oil with the remaining 2 teaspoons of crushed garlic and the juice of one lemon. Stir well to create a flavorful oil mixture.
5. Stuff the Chicken: Gently loosen the skin of the roasting chicken over the breast and thigh areas, being careful not to tear it. Stuff the cooled vegetable mixture under the skin and into the cavity of the chicken. Pack it in firmly but gently. This will infuse the chicken with incredible flavor from the inside out.
6. Prepare for Roasting: Place the cup of white wine in the base of a roasting pan. This will help to create steam and keep the chicken moist during cooking.
7. Position the Chicken: Place a roasting rack inside the roasting pan (if using). This allows for better air circulation and ensures the chicken skin crisps up evenly. Place the stuffed chicken on the roasting rack.
8. Coat and Season: Generously rub the prepared lemon-garlic oil all over the outside of the chicken. Make sure to coat it evenly. Season the chicken generously with sea salt and pepper. Don’t be afraid to be liberal with the seasoning; it will enhance the flavor of the skin.
9. Roast to Perfection: Preheat your oven to 180°C (350°F). Place the roasting pan with the chicken in the preheated oven. Cook for 90 minutes, or until the chicken is cooked through. Baste the chicken with the pan juices every 20-30 minutes to keep it moist and promote even browning.
10. Check for Doneness: To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 74°C (165°F). Alternatively, you can pierce the thigh with a fork; if the juices run clear, the chicken is done.
11. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Expert Tips & Tricks

• Lemon Myrtle Infusion: For an even stronger lemon myrtle flavour, consider adding a few fresh or dried lemon myrtle leaves directly into the chicken cavity along with the vegetable stuffing.
• Crispy Skin: To achieve extra crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 15 minutes of cooking. Watch carefully to prevent burning.
• Make-Ahead Prep: The vegetable stuffing can be prepared a day in advance and stored in the refrigerator. This will save you time on the day of cooking.
• Pan Gravy: Don’t discard the pan juices! Strain them and simmer them in a saucepan over medium heat to create a delicious and flavorful gravy. You can add a little cornstarch slurry (cornstarch mixed with cold water) to thicken the gravy if desired.
• Even Cooking: If your oven tends to cook unevenly, rotate the roasting pan halfway through the cooking time to ensure even browning.

Serving & Storage Suggestions

This Roast Lemon Myrtle Chicken is best served hot, carved into portions, and accompanied by the pan gravy. It pairs perfectly with roasted vegetables such as potatoes, carrots, and parsnips. For a refreshing side dish, consider a simple green salad with a lemon vinaigrette.

Leftover roast chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it in the oven at 160°C (320°F) until heated through, or microwave individual portions. Ensure the chicken is thoroughly heated before serving. You can also shred the leftover chicken and use it in salads, sandwiches, or soups.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	28g	43%
Saturated Fat	7g	35%
Cholesterol	75mg	25%
Sodium	150mg	7%
Total Carbohydrate	12g	4%
Dietary Fiber	3g	12%
Sugars	5g	N/A
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Herb Variations: While lemon myrtle is the star of this dish, you can experiment with other herbs such as thyme, rosemary, or sage for a different flavour profile.
• Citrus Variations: If you don’t have lemon-infused olive oil, you can use regular olive oil and add a tablespoon of lemon zest to the oil mixture. You can also use orange or grapefruit for a different citrus twist.
• Vegetable Variations: Feel free to add other vegetables to the stuffing, such as mushrooms, bell peppers, or zucchini.
• Wine Substitution: If you don’t have white wine on hand, you can substitute it with chicken broth or water.

FAQs (Frequently Asked Questions)

Q: Can I use dried lemon myrtle leaves if I don’t have fresh ones?

A: Yes, you can use dried lemon myrtle leaves, but use about half the amount as the flavor is more concentrated. Be sure to crumble them well before adding them to the stuffing or rubbing them on the chicken.

Q: How do I know when the chicken is fully cooked?

A: The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 74°C (165°F).

Q: Can I stuff the chicken the night before?

A: It is not recommended to stuff the chicken the night before due to food safety concerns. Raw chicken can harbor bacteria, and stuffing it ahead of time provides a breeding ground for these bacteria.

Q: What if the chicken skin is browning too quickly?

A: If the chicken skin is browning too quickly, you can tent it with aluminum foil to prevent it from burning. Remove the foil during the last 15-20 minutes of cooking to allow the skin to crisp up.

Q: Can I freeze leftover roast chicken?

A: Yes, you can freeze leftover roast chicken. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.

Final Thoughts

This Roast Lemon Myrtle Chicken is more than just a recipe; it’s a culinary journey that brings the vibrant flavors of the Australian bush to your table. The zesty aroma of lemon myrtle, combined with the succulent tenderness of the roasted chicken, creates a truly unforgettable dining experience. I encourage you to try this recipe and share your feedback. Pair it with a crisp Sauvignon Blanc for a delightful complement to the citrusy notes. Happy cooking!