I'm back roasting another chook | Roast Lemon Chicken

As per my last post, you'll know that I love to get into the kitchen to make some food. Recently I have been trying out a few ways to roast a chook in anticipation for the Christmas season approaching.

Here is another roast chicken recipe that I 'free wheeled' last night experimenting with ingredients I had on hand. This time around I went for citrus, rosemary and salt.

Instead of making an edible stuffing, I stuffed the chook for the purpose of flavouring the meat and retaining some internal moisture. To do this, I peeled the rind of a 1 lemon and inserted it into the cavity. I also inserted several sprigs of rosemary for flavour as well.

I then seasoned the chicken skin with salt and sprinkled rosemary over it. Then I juiced 1 whole lemon and drizzled around 1/3 of the juice over the skin.

I then roasted the chook for 1 1/2 hours in the oven at 180 degrees Celsius. Approximately every 30 minutes I took the roast out of the oven and drizzled more lemon juice over it to baste the meat. I gave it a little more salt as well each time.

Here are the results I achieved:

The constant 'bathing' and seasoning of the meat as you roast it gives it a lovely flavour profile. It is almost as if you can taste 3 different levels of citrus and rosemary when you eat it.

The flavour of lemon + salt + rosemary works very nicely together and it's another way to vary my original recipe to change things up a bit.

Thanks for reading,

ApsisTrading