Chicken is stuffed with 1/2 a lemon and lime and plenty of fresh herbs in this delicious recipe for citrus and herb roast chicken. Serve with crispy roasters and plenty of gravy made using the juices of the chicken.
- 1 large whole chicken, giblets removed, ready to cook, approx 2kg
- 1 tbsp. minced garlic
- 1/2 lemon
- 1 lime
- 1 handful fresh basil
- 1 sprig fresh rosemary
- Salt and pepper
Quarter the lime and chop the lemon into wedges. Tear the basil leaves. Rub some butter and the garlic around the cavity of the chicken and then add the lemon, lime, basil and rosemary.
Rub butter all over the top of the chicken and season well with salt and pepper. Put into a large roasting tin on top of veg of choice, like potatoes, carrots, parsnips and red onions.
Put chicken into a 180C oven. Turn, rub with more butter and bake for a further hour. Turn up to 200C and roast for a further 30 minutes breast side up. Rest under foil for 30 minutes before serving.