Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Subscribe
  1. Home
  2. Food

The ultimate citrus chicken

This tangy, juicy chook cooks up beautifully. - by Fast Ed
  • 04 Jun 2021
Prep: 20 Minutes - Cook: 90 Minutes - Serves 4-6
Proudly supported by

The road trip along Rainforest Way continues, but this time, Joh and Ed are not quite as far inland, spending their time around the Murwillumbah region. Joh begins at the Margaret Olley Art centre before meeting Ed at the beautiful, productive and sustainable garden at Mavis’s Kitchen, where he makes ‘the ultimate’ citrus chicken. Joh takes a sojourn along the Tweed River to feed pelicans and catch some mud crabs before catching up with Ed once again, to learn about one of the few tea plantations in the country and enjoy Ed’s second cook, a delicious Earl Grey and pistachio tea cake.

For more information about Mavis’s Kitchen & Cabins, visit maviseskitchen.com.au

And for more information about some of the amazing producers Ed visited, head to bucksfarm.com.au and www.farmandco.com.au

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

  1. 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. 

  2. 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.

  3. 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.

  4. 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.

Citrus chicken
  • Food
  • TV
  • TV Recipes
  • Chicken Recipes
  • Lunch Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

The best mashed potato recipe

The best mashed potato recipe

Beef tagine with pears, ginger and almonds

Beef tagine with pears, ginger and almonds

Leek-wrapped barramundi with prawn and hazelnut crunch

Leek-wrapped barramundi with prawn and hazelnut crunch

Squashed chicken with beer glaze and jacket potatoes

Squashed chicken with beer glaze and jacket potatoes

{headline}

{headline}

Tornado omelette with mushroom and tomato hash

Tornado omelette with mushroom and tomato hash

Spicy eggplant and tomato stew

Spicy eggplant and tomato stew

Caramelised rosemary and cardamon custards with grappa-spiked plums

Caramelised rosemary and cardamon custards with grappa-spiked plums

{headline}

{headline}

Maple-glazed pork chops with spiced nectarine chutney

Maple-glazed pork chops with spiced nectarine chutney

Oven-baked chicken divan

Oven-baked chicken divan

One-two-three-four cake

One-two-three-four cake

Easy muesli bars

Easy muesli bars

Fire-roasted tomahawk steak with caramelised cream corn

Fire-roasted tomahawk steak with caramelised cream corn

Cheat's triple cherry waffle cones

Cheat's triple cherry waffle cones

World's easiest Christmas pudding wreath

World's easiest Christmas pudding wreath

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • 7mate
  • 7NEWS
  • 7Sport
  • Sunrise
  • Starts at 60
  • Hard to Find
© 2022 Are Media PTY LTD
All products are independently selected, tested or recommended by our team of experts.If you buy something, we may earn an affiliate commission.
Get more from Better Homes and Gardens

Magazine Subscription Offer

Treat yourself to a subscription-Save up to 25%

Shop This Offer
Treat yourself to a subscription