2UE lemon recipes

Easy lemon-roasted chicken

The idea for this is so simple. Just stuff the bird with a whole lemon, and the lemon flavour will go through the chicken as it roasts. However, if you make some fine cuts through the lemon skin it will release more juices, and if you rub rosemary leaves on the outside of the chicken the result is even better. So, if you already know how to roast a chook, you’ll know what to do. If you’re a beginner in the kitchen, here’s the full story…

1 chicken (size 15-16)
1 whole lemon
olive oil
salt and pepper to taste
1 sprig rosemary, leaves removed, chopped (about 1 teaspoon chopped leaves)

1. Preheat the oven to 190°C while you prepare the chicken.
2. Wash the chicken inside and out, then dry with paper towels.
3. Using a sharp knife, make several cuts into the lemon here and there through the skin, then place the whole lemon inside the chicken’s cavity (ie, as the lemon as a ‘stuffing’ for the bird).
4. Rub the outside of chicken with olive oil rub the rosemary leaves into the skin, season to taste with salt and pepper.
5. Place the chicken in a lightly oiled roasting pan then roast, breast-down, for 20 minutes. Turn the chicken onto its back, baste with the pan juices, then bake 20 minutes more. Baste again and bake another 30-40 minutes more, until the skin is golden brown and the flesh is cooked through (to test it, run a fine skewer through the thigh joint on the leg – if it’s fully cooked a clear liquid will flow out – if it’s not cooked the liquid will still be pink or red). Remove the lemon from the bird, and serve with roasted or mashed potatoes and your favourite steamed vegetables.

Lemon growing tips

For Don's tips on growing citrus, click here

For Don's tips on growing dwarf fruit trees, click here

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