Entree: Australia – Queensland Coast – Lemon Myrtle Chicken (Roast or pan-roasted chicken seasoned with lemon myrtle, an Australian native citrus-scented herb)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 6–8 oz (170–225 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (3 g) ground lemon myrtle or 2 tbsp (6 g) finely chopped fresh lemon myrtle leaves
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest (optional)
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) unsalted butter
- 1/4 cup (60 ml) chicken stock or dry white wine
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- Fresh parsley for garnish

Instructions

1. In a bowl combine the olive oil, ground lemon myrtle (or chopped fresh leaves), minced garlic, lemon juice, lemon zest if using, honey, salt and pepper to make a marinade. Rub the mixture all over the chicken thighs, cover and refrigerate for 30 minutes to 4 hours.
2. Preheat the oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat. Add a little oil if the pan is dry and place chicken thighs skin-side down, searing until the skin is deep golden and crisp, 5–7 minutes. Turn the thighs and sear the other side 2 minutes.
3. Add the thyme and pour the chicken stock or wine into the pan, then transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 20–30 minutes more depending on size.
4. Remove the chicken to a plate and place the skillet over medium heat on the stovetop. Stir in the butter and reduce the pan juices slightly to form a glossy sauce, scraping up browned bits. Spoon the sauce over the chicken, garnish with fresh parsley and serve with roasted vegetables or a simple green salad.