Roast Chook with Garlic & Verjuice

Roast Chook with Garlic & Verjuice
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.8
  • Total Fat: 23.0 g
  • Cholesterol: 128.0 mg
  • Sodium: 126.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 41.7 g

View full nutritional breakdown of Roast Chook with Garlic & Verjuice calories by ingredient
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Modified from delicious Modified from delicious
Number of Servings: 6


    Pared rind & juice of 2 lemons
    1 large (1.7 kg) chicken
    3 rosemary sprigs
    1/2 cup verjuice
    2 Tbl olive oil
    30 garlic coves, unpeeled
    3 bay leaves


Preheat the oven to 220C. Pour half the lemon juice into the cavity of the chicken, add rosemary sprigs, then tie the legs together with kitchen string. Place the chicken in a roasting pan, breast-side up.

Combine the verjuice, olive oil and remaining lemon juice, then use to brush over the skin of the chicken, reserving remaining dressing for basting.

Season the chicken, then bake for 20 minutes. Reduce the oven temperature to 200C, turn the chicken over, then base with some fo the verjuice dressing and roast for a further 20 minutes.

Reduce oven temperature again to 180C. Turn the chicken again and base. Place the garlic cloves, bay leaves and lemon rind in the bottom of the pan, then roast for a further 30 minutes or until the juices run clear. Transfer to a warm plate and cover loosely for 25 minutes.

Skim and discard the fat from the pan juice. Pour the juices into a small suacepan and warm over medium heat until reduced a little. Serve as gravy.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

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