Herby roast chicken with garlic lemon toasts

Herby roast chicken with garlic lemon toasts

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(1 ratings)

Prep: 5 mins Cook: 1 hr Plus resting


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


  • 1.8kg chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

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



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

  • 1 bunch basil



    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



    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


  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.

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Comments, questions and tips

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4th Sep, 2009
The toasts were the best thing about this recipe. I cooked them in the chicken juices and they were amazing!
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