Temp your taste buds with this mouthwatering Lemon Myrtle Chicken showcasing the best of our unique 5th Season lemon myrtle mix. This goes perfectly with a side of rustic bread or a seasonal tomato salad.

1.6 kg chicken

2 tbsp  5th Season Lemon Myrtle Mix

80 ml (⅓ cup) olive oil


Step 1

Resting time 20 minutes prior to placing in hot oven bring bird up to room temperature as to not shock the meat going into hot oven.

Step 2

Preheat a charcoal or gas barbecue to 150°C or an oven to 190°C.

Step 3

To butterfly the chicken, remove the backbone by cutting along either side with strong scissors or poultry shears, and press down on the breast to flatten the bird.

Step 4

Combine the lemon myrtle salt and olive oil in a bowl. Rub the lemon myrtle marinade over and underneath the chicken skin.

Step 5

Place the chicken, breast-side down, onto the indirect heat of a hooded or kettle barbecue, or into a heatproof roasting pan set over high heat, drizzling over any excess marinade. If using a barbecue, cover with a lid. Cook the chicken, breast-side down, for 20 minutes or until golden. Turn the chicken over and cook for a further 10 minutes or until cooked through. If using an oven, cook for 1 hour, breast-side up. Remove the chicken from the barbecue or oven and set aside for 10 minutes to rest.

Serve with your favourite side dishes and enjoy. I personally like a rustic bread and tomato salad.


Lemon Myrtle Inland Salt

The perfect aromatherapy for the senses the lemon is amazing bringing the zing without the acid a normal lemon would. Perfect for Chicken, fish, shellfish, Vegetables and bread and stuffing’s.


/ 100g

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