Lemon, Cinnamon and Rosemary Roast Chicken
A delicious roast chicken infused with lemon, cinnamon and rosemary – cooked to perfection with carrots and leeks.
Lemon, Cinnamon and Rosemary Roast Chicken A delicious roast chicken infused with lemon, cinnamon and rosemary – cooked to perfection with carrots and leeks. |
| Servings | Prep Time |
| 6servings | 10min |
| Cook Time |
| 55min |
|
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Ingredients
- 1.4kg free range whole chicken
- 15ml olive oil
- 2teaspoons ground cinnamon
- salt and black pepperto season
- 3stalks fresh rosemary
- 1 lemonzest retained and quartered
- 3 carrotspeeled
- 3stems leeks
- fresh parsleyto serve
Instructions
- First off, rub the bird with olive oil – all over.
- Next, rub the chicken with cinnamon, lemon zest and season generously with salt and black pepper.
- Transfer the bird to a roasting dish and add the lemon quarters, carrots and leeks to the dish.
- Roast in the oven at 180 degrees Celsius, for 40 minutes – covered.
- After 40 minutes of roasting time, remove the lid and roast for another 15 minutes until brown.
- Remove from oven, sprinkle with chopped parsley and serve with gravy and cauliflower mash.