Roast Chicken Platter with Rocket and Lemon
What could be easier and more delicious for a casual lunch or dinner, than a platter of juicy roast chicken pieces topped with green leaves and lemon?
- Prep time:
- 15 mins
- Cook time:
- 60-75 mins + resting
- Serves:
- 4-6
- 1 large free-range chicken (about 1.5kg)
- olive oil, to brush or spray
- 2 tbsp melted butter
- 4 juicy lemons
- salt and ground black pepper, to taste
- 2 handfuls (50g) rocket / arugula or spinach leaves
Preheat oven to 220ºC fanbake. Dry chicken inside and out with paper towels and remove visible fat. Place breast-side up in a deep oven dish that has been brushed or sprayed with a little olive oil.
Brush melted butter over chicken. Cut 1 lemon in half, squeeze the juice over the chicken and place the 2 squeezed lemon halves in the chicken cavity. Season chicken with salt and pepper. Roast 20-30 minutes or until chicken starts to brown.
Brush with pan liquids then cook a further 40-45 minutes until juices run clear when a skewer is inserted into the densest part of the thigh, or until a kitchen thermometer reaches 82ºC when placed deep into the thigh. Allow chicken to rest for 10-15 minutes or up to 30 minutes.
When ready to serve, transfer chicken to a board and cut into large pieces. Arrange on a platter and sprinkle with leafy greens. Cut the remaining three lemons into segments or cheeks and arrange around the platter.
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