Roast chicken with native ingredients

There is nothing like a perfect roast chicken when entertaining with family or friends. Marinaded with native ingredients, it gives the chicken extra flavour. Try adding saltbush or lemon myrtle, or what ever native ingredients you have in your pantry.

We have a tradition in our house every Friday night; we gather together as a family for shabbat dinner. Shabbat is the traditional day of rest in the Jewish calendar. For us, for generations and generations been, it has been the night our family come together to share a meal, stories, laughs and joy. Generally speaking, there is ALWAYS roast potatoes with an even rotation of roast chicken or some kind of roast or slow cooked lamb. 

Roast chicken is so comforting and a whole roast chicken can be an impressive addition to the table. There is always a fight over the wing in our household. It is hard to overstate the pleasure I felt breathing in that warm, familiar smell as the chickens emerged fragrant from the oven.

This recipe is not only full of flavour, but simple. 


Remove the chicken from the fridge at least 30 minutes before baking. 

Heat the oven to 220 degrees. In a separate bowl mix together Lemon Myrtle infused olive oil. juice of one lemon, mix of Kakadu Plum Co. native ingredients - try saltbush, pepperberry, dukkah, strawberry gum, or wattleseed. Use what you have in your pantry. Mix well. 

Rub the chicken with the marinade. Put the lemon skin inside the chicken’s cavity, with the bunch of fresh herbs (if you have)

If you are cooking roast potatoes or vegetables, get them going in the oven as well. 

Baste the chicken at least once during cooking. Cook for 1 hour and 30 minutes. 

Carve the chicken, break the chicken.... just enjoy 

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