Lemon Myrtle Roast Chicken

Name: Lemon Myrtle Roast Chicken
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1 whole chicken (about 1.8kg); 2 tbsp dried ground lemon myrtle; 2 tbsp macadamia oil; 1 tbsp bush honey; 2 tsp garlic powder; 1 tsp native pepperberry or black pepper; 1 tsp sea salt; 1 lemon, quartered; Fresh thyme sprigs

Lemon Myrtle Chicken (LEM-un MUR-tul CHIK-in)

Lemon Myrtle Chicken

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 413 kcal

A whole chicken rubbed with native lemon myrtle, macadamia, and bush honey, roasted until the skin is crackling golden and the flesh infused with citrusy, eucalyptus-tinged flavour.

Nutrition & Info

Protein 42.0g

Carbs 5.0g

Fat 25.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free

Allergen Warnings

⚠ tree nuts

Equipment Needed

roasting pan mixing bowl kitchen twine

Presentation Guide

Vessel: roasting pan

Garnishes: lemon myrtle leaves, lemon wedges

Accompaniments: roast potatoes, steamed greens

Ingredients

1 whole chicken (about 1.8kg)
2 tbsp dried ground lemon myrtle
2 tbsp macadamia oil
1 tbsp bush honey
2 tsp garlic powder
1 tsp native pepperberry or black pepper
1 tsp sea salt
1 lemon, quartered
Fresh thyme sprigs

Instructions

1
Preheat oven to 200°C (400°F). Pat chicken completely dry with paper towels.
2
Mix lemon myrtle, macadamia oil, honey, garlic powder, pepperberry, and salt into a paste.
3
Rub paste all over the chicken, including under the skin of the breast.
4
Stuff the cavity with lemon quarters and thyme. Tie legs with kitchen twine.
5
Roast for 1 hour 15 min, basting every 20 min, until juices run clear and skin is deeply golden.
6
Rest for 15 min under foil before carving.

💡

Did You Know?

Lemon myrtle has more citral (the compound that gives lemons their scent) than lemongrass, lemons, or any other natural source — it is the most intensely lemony plant on Earth.

Chef's Notes

Equipment Tips

roasting pan
mixing bowl
kitchen twine

Garnishing

lemon myrtle leaves, lemon wedges

Accompaniments

roast potatoes, steamed greens

The Story Behind Lemon Myrtle Roast Chicken

Lemon myrtle (Backhousia citriodora) has been used by Aboriginal Australians for thousands of years. It entered mainstream Australian cooking during the 1990s native food renaissance championed by chefs like Vic Cherikoff and Andrew Fielke. Today it is one of the most commercially successful Australian native ingredients, exported worldwide.

🕐 Traditionally enjoyed sunday dinner 📜 Origins: 1990s native food movement

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