Recipe: Roast chook with preserved lemon and thyme butter
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 x free range whole chicken
  • ½ cup unsalted butter
  • 3 x quarters of preserved lemon, dice finely
  • 4 x tbsp freshly chopped thyme or 1.5 tbsp dried thyme
  • ⅓ cup pear cider vinegar
  • Olive oil
  • Salt and pepper
To serve:
  • I served my roast chook with blanched broccolini, roasted sweet potato and beetroot! All beautiful vegetables that add colour to your meal!
  1. Remove your chook from the fridge 20-30 minutes before you want to cook it, this will slowly bring it to room temperature
  2. Preheat oven to 200 degrees celsius
  3. Soften butter, combine with preserved lemon and thyme. If you have access to a food processor, simply blend ingredients briefly
  4. Place chicken into a roasting dish and gently lift the skin away from the flesh using your hands. Do this across the entire chicken
  5. Using your fingers, gently push the butter beneath the skin. Make sure the entire chicken is covered!
  6. Rub a generous drizzle of olive oil, salt and pepper into the skin before placing the dish into the oven and roasting for one hour
  7. After one hour has elapsed, baste chicken with the pear cider vinegar before returning it to the oven for another 15 minutes.
  8. Once cooked, remove chicken from the oven, baste and transfer to a board, cover with foil and a tea towel and leave to rest for 15 minutes
  9. Carve and serve with your favourite seasonal veggies
Note: Preserved lemons can also be bought from any good grocer if you don't make your own! And pear cider vinegar can be substituted with apple cider vinegar.
Recipe by Places We Go at