Aussie Roast Chicken

Aussie Roast Chicken


1 person made this

A classic Aussie dinner, roast chook and potatoes. Chicken is rubbed in a mix of Australian herbs and spices such as akudjura, lemon myrtle leaf, wattleseed and more!


Serves: 4 

  • 3 teaspoons ground coriander seeds
  • 1 teaspoon akudjura (ground bush tomato)
  • 1/2 teaspoon ground lemon myrtle leaf
  • 1/2 teaspoon roasted ground wattleseed
  • 1/2 teaspoon ground lemongrass
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon ground pepperberry
  • 1/4 teaspoon salt
  • 1 1/2 kg chicken
  • olive oil
  • 500g kipfler potatoes, diced
  • 2 teaspoons flour
  • salt and pepper, to taste

Preparation:20min  ›  Cook:1hour  ›  Extra time:1hour30min marinating  ›  Ready in:2hours50min 

  1. Combine spices then rub them into the chicken. Allow chicken to marinate in herbs for and hour and a half. Preheat oven to 180 degrees C.
  2. Brush a baking dish with olive oil then set in the chicken. Brush chicken with olive oil then roast for about 40 minutes.
  3. Boil potatoes until slightly tender then drain and set aside. Add these to the roasting chicken and roast until the chicken is tender and juices run clear, about 20 minutes more.
  4. Remove roast and potatoes to a serving plate, dispose of any excess oil then whisk flour into the pan juices. Place baking dish on stove over low heat, continue to whisk until thickened. Add water if desired. Serve gravy with chicken and potatoes.

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