Lorna Jane Christmas chicken recipes

Lemon Thyme Chicken with Desert Lime Stuffing

by Zoe Bingley-Pullin for Lorna Jane

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.

Serves: 4 to 6

Prep: 10 to 15 minutes

Cooking: 60 to 90 minutes

// Ingredients
  • 1 size 16 organic chicken, trimmed

Rub

  • 2 tablespoons lemon thyme, finely chopped
  • 1 tablespoon dried or fresh marjoram, finely chopped
  • 2 teaspoons sea salt
  • 2 teaspoons pepper
  • 2 tablespoon extra virgin olive oil

Stuffing

  • 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
  • 4 limes, cut in half
// METHOD
  1. Preheat oven to180°C.
  2. In a small bowl mix together all of the rub ingredients, rub evenly over chicken.
  3. 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).
  4. 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.
  5. Place the chicken in the oven for about 60 minutes.
  6. To test if it is cooked, stick a skewer into the chicken and the juice should run clear.
  7. When the chicken is tender and juice runs clear (after around 60-90 minutes), remove from oven and allow to rest briefly before carving.
  8. 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.

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