Lemon Thyme Chicken with Desert Lime Stuffing


Lemon thyme chicken


Serves: 4-6, Prep time: 10-15 minutes, Cook time: 60-90 minutes

Rub Ingredients:

• 1 size 16 organic chicken, trimmed
• 2 tablespoons lemon thyme, finely chopped
• 1 tablespoon dried or fresh marjoram, finely chopped
• 2 teaspoons sea salt
• 2 teaspoons pepper
• 2 tablespoon extra virgin olive oil

Stuffing Ingredients:

• 3 slices multigrain bread, lightly toasted
• 1 small Spanish onion
• 1 egg
• 4 tablespoons extra virgin olive oil
• 1 tablespoon seeded mustard
• 2 teaspoons sea salt
• 1⁄2 bunch flat leaf parsley, washed
• 4 limes, cut in half


1. Preheat oven to 180C.
2. In a small bowl mix together each of the rub ingredients and rub evenly over chicken.
3. In a food processor add stuffing ingredients, except the limes and blend to a rough consistency. Add more bread if too wet. Using latex gloves stuff the chicken (optional).
4. Place the chicken on a wire rack in the baking tray and pour ½ - 1 cup water, this will increase the juiciness of the chicken. Place the limes in the roasting pan with the chicken.
5. Place the chicken in the oven for about 60 minutes.
6. To test if it is cooked, stick a skewer into the chicken and the juice should run clear.
Zoe’s Top Tip: Australian desert limes are an extremely versatile fruit. They can be used in any recipe in place of normal limes or lemons. Desert limes require no peeling or preparation and can be frozen for later use. You can use convention limes