Ingredients
1 large chicken (approx. 2kg)
2 Tbsp unsalted butter, at room temperature
2 tsp ground dried lemon myrtle leaf
Finely grated zest and juice of 2 yuzu or lemons (yuzu is an Asisan citrus fruit available online from grocers)
2 brown onions, finely sliced
¼ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
4 kaffir lime leaves, finely sliced
Finely grated zest of 2 kaffir limes, all pith removed
4 carrots, peeled
1 head broccoli
1 bunch parsley leaves, chopped
½ cup slivered almonds, toasted
¼ cup aioli
Juice of 1 lime
Lime wedges, to serve
Method
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Preheat oven to 190°C fan-forced (210°C conventional). Pat chicken dry with paper towel, then gently prise away breast skin. In a small bowl, mix butter, lemon myrtle and yuzu zest, then spread into gap between skin and breasts.
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Arrange onion slices in a roasting pan. Brush chicken with half of the olive oil, season generously and sit on onion. Bake for 45 minutes.
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Mix yuzu juice, lime leaves, lime zest and remaining olive oil in a small bowl. Roast chicken for a further 45 minutes, basting with yuzu mixture occasionally, until chicken is golden and cooked through.
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Meanwhile, coarsely grate carrots and broccoli stem, then finely chop florets. Add parsley and almonds, then dress with aioli and lime juice. Serve with chicken and lime wedges.
