Perfect Roast Chicken

Print PrintShare with Friends


This recipe comes from a cookbooklet from "The Australian Women's Weekly Cookbooks" "ROAST" Very good recipe...and easy to substitute items to your taste.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   cooking spray
  • add   1 teaspoon salt
  • add   4 kaffir lime leaf
  • add   100 g fresh coriander, roots in tact (Cilantro)
  • add   1 1/2 kg whole chickens
  • add   2 sticks lemongrass
  • add   2 kaffir limes


  1. Preheat oven to moderately hot.Wash cavity of chicken under cold water; pat dry, inside and out, with absorbent paper.
  2. Chop coriander roots, stems and leaves; place all of the coriander, lime leaves, lemon grass and four of the lime quarters inside the chicken cavity.Tuck wings under chicken; trim skin around chicken neck, secure to underside of chicken with toothpicks.Tie legs together using kitchen string.
  3. Place chicken, breast-side up, on rack inside large baking dish.Spray chicken all over with cooking-oil spray; sprinkle with salt.Place enough water in baking dish to come to a 1 cm depth.
  4. Bake chicken, uncovered, in moderately hot oven for 1 1/2 hours; cover loosely with foil after 1 hour if chicken starts to overbrown.Discard cavity filling; serve chicken with remaining lime quarters.