Citrus Roast Chicken RECIPE

#20 whole chicken
2 lemons, cut into wedges
2 limes, cut into wedges
1 garlic clove, peeled
3 red onions, cut into thin wedges
2 red capsicums, halved, deseeded, cut into thick strips
3 sprigs fresh oregano

Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Place chicken in pan. Brush with 1 tablespoon of oil. Squeeze the juice of 1 lemon wedge over chicken. Repeat with 1 lime wedge.

Lightly crush the garlic and rub over the chicken. Place in the chicken cavity. Season the chicken with salt and pepper.                         

Combine onion, capsicum, oregano and remaining oil, lemon wedges and lime wedges in a bowl. Place around chicken in pan. Cover with foil. Bake for 40 minutes. Remove foil. Bake for 30 minutes or until golden. Use tongs to squeeze the juice of half the lemon and lime wedges over the chicken. Bake for a further 10 minutes or until the chicken juices run clear when the thigh is pierced with a skewer.

Cut the chicken into pieces. Serve with vegetables and lemon and lime wedges.


Cristy Houghton