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Lemon Myrtle Chicken
Experience the unique, intensely lemony, and aromatic flavor of native Australian lemon myrtle with this simple yet elegant roasted chicken dish. The herb offers a citrus note far more potent than traditional lemon, making for a truly distinctive taste.
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- 8 Bone-in, skin-on chicken thighs(Using bone-in, skin-on thighs ensures maximum flavor and moisture.)
- 2 tbsp Ground dried lemon myrtle(Ensure it's finely ground for even distribution. Adjust to taste if you are new to lemon myrtle.)
- 3 tbsp Olive oil(Or another neutral cooking oil.)
- 3 cloves Garlic(Minced or finely grated.)
- 2 tbsp Honey(Adds a touch of sweetness to balance the citrus and aids in browning.)
- 1 tsp Salt(Or to taste. Use sea salt or kosher salt.)
- 1/2 tsp Freshly ground black pepper(Optional, but recommended for depth of flavor.)
ðšâð³ äœãæ¹
- 1
Prepare the marinade: In a medium bowl, combine the ground lemon myrtle, olive oil, minced garlic, honey, salt, and optional black pepper. Whisk together until a thick paste forms. The aroma should be intensely citrusy.
â±ïž 5 minutes - 2
Marinate the chicken: Pat the chicken thighs dry with paper towels. Place them in a large bowl or resealable bag. Pour the lemon myrtle marinade over the chicken, ensuring each piece is thoroughly coated. Massage the marinade into the chicken, getting under the skin if possible. Cover and refrigerate for at least 30 minutes, or preferably for 2-4 hours (or even overnight) for deeper flavor penetration.
â±ïž 30 minutes to overnight - 3
Preheat the oven: Preheat your oven to 200°C (400°F). Ensure the oven rack is in the middle position.
- 4
Roast the chicken: Arrange the marinated chicken thighs in a single layer on a baking sheet or in a roasting pan, skin-side up. Discard any excess marinade. Roast for 25-30 minutes, or until the skin is golden brown and crispy, and the internal temperature of the thickest part of the thigh (avoiding the bone) reaches 74°C (165°F) on an instant-read thermometer. The chicken should be cooked through and juices run clear.
â±ïž 25-30 minutes - 5
Rest and serve: Once cooked, remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve hot, perhaps with a side of native greens, a fresh salad, or roasted root vegetables.
â±ïž 5-10 minutes
ð¡ ããã®ã³ã
- âLemon myrtle has a potent, bright citrus flavor that is more intense than lemon. Use it judiciously, especially if you're trying it for the first time.
- âThis dish is a fantastic way to explore unique Australian native ingredients.
- âFor an extra crispy skin, you can briefly broil the chicken for the last 1-2 minutes of cooking, watching carefully to prevent burning.
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- For added texture, coat the marinated chicken in crushed macadamia nuts before roasting.
- Serve with a dollop of tangy bush tomato relish on the side.