Serves:  4
Average: 3.3 (31 votes)
Recipe by: Game Farm

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Roast Lemon Herbed Cornfed Chicken
  1. Preheat oven to 200 C (180 C fan forced)
  2. Wash the chicken and pat dry. Remove excess fat from the cavity
  3. Combine butter, lemon zest, juice, thyme, parsley, garlic and a generous amount of pepper. Mix to combine
  4. Carefully ease your fingers between the breast and skin of the cornfed chicken. Spread the flavoured butter mix under skin covering breast. Spread any excess over the legs and thighs. Secure the skin over the cavity with a skewer
  5. Put the reserved lemon halves in the cavity of the cornfed chicken and tie legs together
  6. Season with salt and pepper and place the chicken, potatoes, garlic and some thyme sprigs in a roasting dish. Roast chicken on its side for 20-25 minutes
  7. After 20-25 minutes, turn the chicken onto the other side for a further 20-25 minutes
  8. To test if the cornfed chicken is done, insert a knife between the leg and the body of the bird: - if the juices run clear and not pink, the chicken is cooked
  9. Take cornfed chicken from oven, cover loosely with foil and rest for 10 minutes
  10. Carve and serve with potatoes, garlic and green beans. Drizzle with pan juices
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