Recipe of the week: Lemon roast chicken with herb mayonnaise

Why Roast Chicken?

Roast chicken is the easiest comfort food I know how to cook. I love the smell that wafts through the house as the chicken cooks, and even better, when it comes out of the oven and is ready to rip into and enjoy.

I love to eat a home roasted chicken in the purest form. Chicken, a little rocket (or any other peppery greens) and a gorgeous lemony, herby mayonnaise - perfection!

(This recipe is also great as it uses the preserved lemons that I posted a recipe for last week.)

1.6kg Organic chicken
2 preserved lemons, kept whole and quartered
6 cloves garlic, kept in their skins
3 sprigs rosemary
2 tablespoons olive oil
1 tablespoon lemon juice
Cracked pepper

4 tablespoons whole egg mayonnaise
1 preserved lemon, skin only and chopped finely
1 cup flat leaf parsley, chopped finely
1 cup chives chopped finely
1 tablespoon fresh mint, finely chopped
Preheat oven to 200 degrees Celsius.
Wash the chicken, and pat dry. Stuff the cavity of the chicken with the quartered lemons, garlic and rosemary. Place the chicken on a metal rack in a backing tray. Rub the chicken with olive oil, lemon juice, cracked pepper and salt.

Roast in the oven for 45 – 60 minutes, or until the juices run clear.

While the chicken is roasting, make the mayonnaise. Simply mix the mayonnaise, lemon and herbs together and season with pepper.

Serve the chicken with rocket leaves and the mayonnaise.

Served 4- 6

Bon Appetite




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