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Roast Chicken Platter with Rocket and Lemon
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
© Annabel Langbein Media
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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