Zesty roast chicken
Roast chicken is loved by my family so I cook it often. This zesty roast chicken is one of my favourite recipes – it’s aromatic, zingy and the flesh is really succulent. It’s absolutely delicious! I normally serve it with mashed sweet potatoes and a steamed vegetable salad. Sometimes I add veggies to the roasting dish too such as carrot, sweet potato, red pepper, swede, squash or parsnip pieces (whatever I find in the fridge that can be roasted)!
Ingredients
Method
- Preheat the oven to 190°C.
- Wipe the chicken dry, then rub inside and out with the butter.
- Finely grate the rind of the lemon and lime, then squeeze out their juice. Mix the zest and juice with the oil.
- Put ½ a lemon and ½ a lime in the cavity of the chicken together with the garlic and one bay leaf.
- Place the chicken in a roasting dish. Scatter the remaining citrus pieces, the bay leaves and the thyme around the chicken. Season with salt and pepper, then pour over the citrus & oil mixture.
- Bake for about 100 minutes, while occasionally basting the chicken with the resulting juices. Insert a skewer between the thighs. If clear juice is coming out, the chicken is cooked through.
- Take it out of the oven, transfer it to a plate, cover and rest for 15 minutes before serving.