We harvested over 200kg of Lemons from our orchard on Monday and they are the most beautiful lemons we have ever had. So, we are super stoked. The image is them on the back of the Hilux. 

Now we have to use them! Looking at the supermarket they are well priced so it's time to get creative in the kitchen with them. 

Lemon Stuffed Sunday Roast Chook 

Cook time: 45 minutes 

Prep time: 20 minutes 

Serves: 6 

 

1.4 kg free range chicken, wings trimmed to first joint  

3 cloves garlic, peeled and crushed to a paste  

100g butter, softened  

1 bulb garlic, whole  

2 lemons, halved  

2 tsp seasalt  

 

Lemon gravy  

1 tbsp butter, softened  

1 tbsp flour  

roasting juices from chicken roasting pan  

juice of 1 lemon  

200ml white wine  

200ml water  

Salt 

pepper  

 

Veggies for roasting 

Preheat oven to 180*C.  

Mix garlic into butter. Take scoops of butter in your fingers, and work it under the skin of the chicken, rubbing it between the flesh and the skin.  

Rub butter generously over skin also. Season with salt, place in steel roasting tray with garlic and lemons, put into a hot oven.  

After 15 minutes baste chicken with roasting juices and cook for a further 30 minutes. Remove from oven, transfer chicken to serving dish.  

Allow chicken to rest while making gravy.  

 

For the gravy  

Place roasting dish over medium-high heat. Make a beurre manié by mixing butter and flour together in a small bowl, to form a smooth paste. Add lemon juice and wine to roasting dish and stir to deglaze. Add water, season with salt and pepper and stir gravy until it begins to bubble. Slowly whisk in dots of beurre manié, and cook until thickened. Pass gravy through a sieve and serve.  

Carve and serve with roasted vegetables and a Cos salad 

Mike’s website – goodfromscratch.co.nz