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Spit-Roasted Chicken With Lemon And Lemon Balm

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1 roasting chicken
Sprigs of lemon balm
150 ml/5 fl oz olive oil
Pinch of paprika
Pinch of cayenne
Pinch of salt
Juice of lemon
Lemon conflt
2 lemons
50 g/2 oz sugar


Serves: 4


For the lemon confit, slice the lemons into thin rounds. Blanch in boiling water for 1 minute and refresh under cold running water. Put the sugar in a saucepan with 150 ml/5 fl oz water, add the lemon slices and simmer for 10 minutes. Leave to cool. Remove the wishbone from the chicken and loosen the skin. Spread the lemon confit and lemon balm under the skin and on the breast and legs. Mix together the oil, paprika, cayenne and salt. Roast the chicken on a spit for about 40 minutes, brushing frequently with the oil mixture. Alternatively, if you do not have a roasting spit, cook the chicken in a hot oven (200°C/400°F/Gas Mark 6) for 30-40 minutes, then finish cooking on the barbecue, to give it a delicious smoky flavour. Serve hot, with lemon juice squeezed over.

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