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
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.
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.
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.
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.