Looking for a new chicken recipe to add to your holiday menu or Sunday rotation? Look no further! This Lemon Thyme Chicken with Desert Lime Stuffing adds a new flavour to your roast chicken.
Try it over the holidays or for your next family feast! Serve with roasted or steamed vegetables, roast pumpkin or your favourite sides! Leftovers work great in sandwiches or salads.
This recipe would work great with…
- Use leftover chicken with this Asian Slaw.
- Or, this Roasted Sweet Potato and Massaged Kale Salad
- Try pairing with these 7 Summer Salads
- Here are our tips on how to cook the perfect roast veggies!
Lemon Thyme Chicken with Desert Lime Stuffing
This Lemon Thyme Chicken recipe is a lovely new take on the traditional roast chicken. The rub adds a light but flavoursome taste and adding limes to the stuffing adds a fresh edge.
One to please the whole family!
- 1 size 16 organic chicken
- 2 tbs fresh lemon thyme (rub)
- 1 tbs fresh or dried marjoram (rub)
- 1 bunch flat leaf parsley
- 4 limes
- 3 slices multigrain bread
- 1 Spanish onion
- 1 egg
- Extra virgin olive oil (2tbs for rub, 4 tbs for stuffing)
- 1 tbs seeded mustard
- Sea salt
- Preheat oven to180 C.
- In a small bowl mix together all of the rub ingredients, rub evenly over chicken.
- In a food processor add stuffing ingredients*, except the limes and blend to a rough consistency. Add more bread if too wet. Using latex gloves stuff the chicken (optional). (*3 slices multigrain bread, lightly toasted, 1 small Spanish onion,1 egg, 4 tablespoons extra virgin olive oil, 1 tablespoon seeded mustard, 2 teaspoons sea salt, 1⁄2 bunch flat leaf parsley, washed)
- Place the chicken on a wire rack in the baking tray and pour 1⁄2 -1 cup water, this will increase the juiciness of the chicken. Place the limes in the roasting pan with the chicken.
- Place the chicken in the oven for about 60 minutes.
- To test if it is cooked, stick a skewer into the chicken and the juice should run clear.
- When the chicken is tender and juice runs clear (after around 60-90minutes), remove from oven and allow to rest briefly before carving.
- Enjoy with roast vegetables, a fresh salad or your favourite sides!
Tip: Australian desert limes are an extremely versatile fruit. They can be used in any recipe in place of normal limes or lemons. Desert limes require no peeling or preparation and can be frozen for later use. You can use conventional limes if desert limes aren’t available.
- Small mixing bowl
- Food processor
- Sharp knives
- Measuring cups/spoons
- Latex gloves
- Wire rack Skewer
Zoe Bingley- Pullin is a celebrity chef and nutritionist who is also one of the experts on Channel 7’s House of Wellness. She is also the author of several successful cookbooks.