Roast Lemon Myrtle Chicken

Elevate your roast dinner game with this delightful Roast Lemon Myrtle Chicken, a dish that combines the zesty brightness of lemon myrtle—a unique Australian native spice—with the rich flavors of buttery garlic and fresh herbs. This tender, golden-roasted whole chicken is infused with a fragrant lemon myrtle butter rubbed beneath its skin and stuffed with fresh rosemary, lemon wedges, and onion for an aromatic burst in every bite. Nestled atop a bed of caramelized vegetables and gently basted with savory chicken stock, this roast delivers unbeatable flavor and a perfectly juicy interior. Whether you’re hosting a dinner party or preparing a comforting family meal, this recipe offers an enticing balance of elegance and simplicity. Serve it alongside the herb-infused roasted vegetables and drizzle with the pan juices for the ultimate flavor-packed experience! Perfect for those searching for inventive chicken recipes or flavorful ways to use lemon myrtle.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 3-4 lbs whole chicken
• 2 teaspoons lemon myrtle leaves (dried, crushed into powder)
• 4 tablespoons unsalted butter
• 3 pieces garlic cloves (minced)
• 1 piece lemon (zested and cut into quarters)
• 2 tablespoons olive oil
• 2 sprigs fresh rosemary sprigs
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 piece yellow onion (quartered)
• 2 pieces carrot (roughly chopped)
• 2 pieces celery stalk (roughly chopped)
• 1 cup chicken stock

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Rinse the chicken inside and out under cold water, then pat dry thoroughly with paper towels. Place on a clean surface or cutting board.

Step 3

In a small bowl, combine the butter, minced garlic, lemon zest, 1 teaspoon of crushed lemon myrtle, sea salt, and black pepper. Mix until well blended.

Step 4

Carefully loosen the skin over the chicken breasts by gently sliding your fingers under the skin. Be careful not to tear it. Spread half of the butter mixture under the skin and over the breasts. Rub the remaining butter mixture over the outside of the chicken.

Step 5

Stuff the cavity of the chicken with the quartered lemon, rosemary sprigs, and half of the onion.

Step 6

In a large roasting pan, arrange the remaining onion, carrot, and celery in an even layer. Pour the chicken stock into the pan. Place a roasting rack on top of the vegetables and set the chicken breast-side up on the rack.

Step 7

Drizzle the chicken with olive oil and sprinkle with the remaining 1 teaspoon of crushed lemon myrtle for extra flavor.

Step 8

Place the roasting pan in the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken (in the thigh) reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes to keep it moist.

Step 9

Once the chicken is cooked, remove it from the oven and tent it loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute.

Step 10

Carve the chicken and serve with the roasted vegetables and pan juices from the bottom of the roasting pan. Enjoy your fragrant and juicy roast lemon myrtle chicken!

Nutrition Facts

Serving size	2487.1 grams (2487.1g)

Amount per serving	% Daily Value*
Calories	1133

Total Fat 92.00g	118%
Saturated Fat 35.90g	180%
Polyunsaturated Fat 2.70g
Cholesterol 247mg	82%
Sodium 2967mg	129%
Total Carbohydrate 43.90g	16%
Dietary Fiber 14.20g	51%
Total Sugars 19.20g
Protein 45.70g	91%

Vitamin D 0IU	0%
Calcium 307mg	24%
Iron 6mg	31%
Potassium 1987mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.8%

Protein: 15.4%

Carbs: 14.8%