The key to this quick chicken roast is to butterfly the chicken. You can either ask your butcher to do this, or follow these simple steps to do it yourself. 

How to butterfly a chicken: Place chicken, breast-side down, on a clean work surface. Using kitchen scissors or poultry shears, cut along each side of the backbone to remove. Discard any giblets. Turn chicken breast-side up. Use the heel of your hand to press down on the breastbone to flatten.

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Quick Chicken Roast Recipe

Ingredients:

Marinade

• Zest of 1 lemon

• 2 TB Extra Virgin Olive Oil

• 4 cloves garlic, minced or 1tsp KI Fresh Garlic granules

• 1 TB dried oregano leaves

• 1 TB honey

• 4 tsp balsamic vinegar

• 1 TB smoked paprika

• Freshly ground black pepper

Main

• 1.6kg whole chicken

• 2 red onions, cut into wedges

• Reserved lemon wedges (refer to Method)

• 2 TB Extra Virgin Olive Oil

 
Method:

1. To make the marinade, finely grate lemon zest into a large zip lock bag. Reserve lemon for cooking. Add remaining marinade ingredients to the lemon zest and massage and shake until combined.

2. Add chicken to the bag and massage well to coat chicken in marinade. Refrigerate for 1 hour to marinate (optional).

3. Preheat oven to 180ºC fan-forced. Transfer chicken to a large oven tray, breast-side up. Cut reserved lemon into wedges and arrange around chicken along with the red onion. Drizzle with oil then season. Roast for 45 minutes or until chicken is golden brown and cooked through. Transfer chicken, onion and lemon to a serving board. 

4. Serve with your choice of vegetables and the Stock Merchant Traditional Chicken Gravy (inside our new Winter Box).

 * We love sharing recipes inspired by the products found in your box as it makes it easier for you to enjoy them! Experience the latest Discovery Box  now for yourself!