This dish is very simple, but it is also delicious.
The original recipe is inspired by regional French classics and the meat is moist while the skin goes beautifully crisp and golden.
INGREDIENTS
1.6kg Chicken
2-3 thin slices Lemon
6 cloves garlic, bruised
Small bunch of Herbs: including lemon thyme, bay leaf, marjoram, or sage
A good drizzle Olive Oil (50ml)
Good pinch or two salt flakes
METHOD 1 Pre heat oven to 190°C 2 Drizzle a good amount of olive oil and sprinkle a good couple of pinches of salt flakes over the chicken and rub into the skin. Stuff the cavity with the garlic, lemon and herbs. 3 Roast for 30 mins and then turn the oven down to 160 °C. The skin will have started to brown and crisp and then cook at the lower temperature for another 35-40minutes or until cooked through. The interior should be succulent and moist and the skin crisp and golden. 4 Take the chicken out of the oven and set aside to rest (be sure to reserve the cooking juices). 5 Serve with a selection of vegetables, roasted with thyme and garlic and generously spoon over the reserved pan juices.
A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers.
A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist.
A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years.
Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive.
Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland.
After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.
