Lemon Thyme Roasted Chicken with Desert Lime Stuffing

Serves: 4-6 | Prep time: 10-15 minutes | Cooking: 60-90 minutes | Dairy Free

RUB INGREDIENTS

1 size 16 organic chicken, trimmed

2 tablespoons lemon thyme, finely chopped

1 tablespoon dried or fresh marjoram, finely chopped

2 teaspoons sea salt

2 teaspoons pepper

2 tablespoons extra virgin olive oil

STUFFING INGREDIENTS

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

½ bunch flat-leaf parsley, washed

4 limes, cut in half

SHOPPING LIST

1 size 16 organic chicken

Fresh lemon thyme

Fresh or dried marjoram

1 bunch flat-leaf parsley

4 limes

3 slices multigrain bread

1 Spanish onion

1 egg

Extra virgin olive oil

Seeded mustard

Sea salt

Pepper

UTENSILS LIST

Small mixing bowl

Food processor

Sharp knives

Measuring cups/spoons

Latex gloves

Wire rack

Skewer

METHOD

  1. Pre-heat oven to 180°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 limes, and blend to a rough consistency. Add more bread if too wet. Using latex gloves, stuff the chicken.
  4. Place the chicken on a wire rack in the baking tray and pour ½ -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.

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.