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Lemon myrtle roast chicken

Name: Lemon myrtle roast chicken
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1kg pontiac or desiree potatoes, peeled, cut into 5cm pieces; 1/4 cup (60ml) lemon myrtle-infused or lemon-infused olive oil; 2 teaspoons ground lemon myrtle or 2 tablespoons finely grated lemon zest; 2 garlic cloves, crushed; 4 chicken marylands; 2 lemons, cut into wedges; 2 lemon myrtle leaves or bay leaves; 1 cup (250ml) dry white wine; Flat-leaf parsley sprigs, to serve; Salad leaves, or steamed vegetables, to serve

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by Valli Little

delicious. team

Oct 03, 2015

Give your chicken roast dinner a sprinkling of native lemon myrtle and a generous helping of of true blue flavour.

1kg pontiac or desiree potatoes, peeled, cut into 5cm pieces
1/4 cup (60ml) lemon myrtle-infused or lemon-infused olive oil
2 teaspoons ground lemon myrtle or 2 tablespoons finely grated lemon zest
2 garlic cloves, crushed
4 chicken marylands
2 lemons, cut into wedges
2 lemon myrtle leaves or bay leaves
1 cup (250ml) dry white wine
Flat-leaf parsley sprigs, to serve
Salad leaves, or steamed vegetables, to serve

Method

1.

Preheat oven to 200°C. Cook potatoes in boiling salted water for 6 minutes or until just tender. Drain well.
2.

Combine the lemon oil, ground lemon myrtle and garlic in a bowl. Set aside.
3.

Place chicken in a roasting pan with potatoes, lemon wedges and lemon myrtle or bay leaves. Pour over wine and oil mixture, then toss to combine. Season. Bake for 45 minutes until the chicken and potatoes are golden and cooked through. Scatter with parsley and serve.