I’ve had my lemon myrtle plant for more than a year, so it was definitely time to venture beyond lemon myrtle tea. I’d found many exciting recipes on the net but there was one I had to try first; Petunia’s Lemon Myrtle Roast Chicken.
Pet had introduced me to lemon myrtle and had given me some leaves too. And the chicken she had roasted had me yearning for some.
I’ve deviated slightly from the original recipe and added some garlic, ginger and parsley, but it’s the lemon myrtle that makes this dish special.
Many thanks, Pet, for sharing. Your recipe’s a real treat!
1 small chicken
Combine the following 6 ingredients:
2 tablespoons butter
2 cloves garlic minced
1 cm young ginger, finely chopped
1 teasp dried parsley
8 lemon myrtle leaves, finely chopped
½ teasp salt
1 red/yellow capsicum, sliced
2 big onions, sliced
2 tomatoes, sliced
yellow cherry tomatoes, halved
potatoes, cut into wedges
dried parsley, chopped
freshly ground black pepper
- Push combined ingredients under the chicken skin, and rub the remaining into the cavity and over the chicken.
- Mix potato wedges with parsley, a bit of salt, black pepper and olive oil.
- Arrange potato wedges, onions, capsicum and tomatoes around chicken on a tray. Splash olive oil.
- Roast at over 400 deg for 45 min then turn and roast again till golden. Turn over once more and roast for a few minutes before removing from the oven.
Pet’s post/recipe can be viewed here: http://petunialee.blogspot.com/2008/10/lemon-myrtle-leaves-arrived-from.html