Herby roast chicken with garlic lemon toasts

Herby roast chicken with garlic lemon toasts

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 5 mins Cook: 1 hr Plus resting

Easy

Serves 5
Crunchy lemon toasts make an unusual addition to this succulent family weekend dish

Nutrition and extra info

Nutrition: per serving

  • kcal554
  • fat34g
  • saturates10g
  • carbs21g
  • sugars2g
  • fibre1g
  • protein41g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1.8kg chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 preserved or fresh lemon (see tip, below)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 bunch basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 fresh bay leaf (or 3 dried)
  • 2 garlic bulbs, sliced across the middle
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 3 tbsp extra-virgin olive oil, plus extra for drizzling, if you like
  • ½ loaf ciabatta, sliced

Method

  1. Heat oven to 200C/180C fan/gas 6. Stuff the chicken with the preserved lemon, basil, bay leaves and 1 of the garlic bulbs. Place in a roasting tin, season inside and out, then rub olive oil all over the skin. Roast in the oven for 1 hr, basting regularly.

  2. After 30 mins, nestle the other garlic bulb in the tin, then cook with the chicken for the final 30 mins. Test if the chicken is cooked by pushing a skewer into the thigh – if the juices run clear, it’s done. Leave to rest somewhere warm for at least 15 mins, catching any resting juices.

  3. To make the toasts, grill or toast the sliced ciabatta. Take the softened garlic bulb that cooked alongside the chicken and squeeze the flesh onto the toasts, then roughly spread over with a knife. Remove the preserved lemon from the chicken cavity, roughly chop and scatter over the toasts. Drizzle with more olive oil, if you like, and serve alongside the chicken to mop up all the juices.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

janbomyers's picture
5

The toasts were the best thing about this recipe. I cooked them in the chicken juices and they were amazing!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…