Name: Lemon thyme and chilli roast chicken
Cook time: 70 min
Total time: 70 min
Yield: 10
Ingredients: Lemon thyme and chilli marinade; 1 tablespoon fresh lemon thyme leaves; 2 fresh long red chillies, chopped finely; 2 clove garlic, crushed; 1 tablespoon fresh lemon thyme leaves; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil; 2 tablespoon sherry vinegar; 2 tablespoon honey; Roast chicken; 5 small chickens (2.5kg)

Lemon thyme and chilli roast chicken

Sweet, spicy and fragrant roast chicken marinated in a lemon, thyme and chilli sauce.

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Serves 10

Cook

1H 10M

Ingredients

Lemon thyme and chilli marinade

1 tablespoon fresh lemon thyme leaves

2 fresh long red chillies, chopped finely

2 clove garlic, crushed

1 tablespoon fresh lemon thyme leaves

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

2 tablespoon sherry vinegar

2 tablespoon honey

Roast chicken

5 small chickens (2.5kg)

Method

1.Make lemon thyme and chilli marinade. Place ingredients in screw-top jar; shake well. Season to taste.

2.Rinse chickens under cold water; pat dry with absorbent paper. Using kitchen scissors, cut along side of chickens’ backbones; discard backbones. Halve chickens along breastbones then cut each half into two pieces.

3.Combine three-quarters of the marinade with chicken in large shallow dish. Cover; refrigerate 3 hours or overnight. Refrigerate remaining marinade until required.

4.Preheat oven to 220°C/425°F.

5.Place chicken, in single layer, on wire racks in large shallow baking dishes. Roast about 40 minutes or until cooked.

6.Serve chicken drizzled with reserved marinade and sprinkled with thyme leaves.

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Ingredients

Method

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