Lemon Myrtle Butter Chicken

2.5kg organic chicken
250g salted butter, softened at room temperature
3 garlic cloves, minced
1 tbs ground lemon myrtle
4 red onions
Olive oil
Kosher salt
1 lemon, quartered

Preheat oven to 175c (fan forced oven).

Trim off the top and base of the red onions. Peel off the papery outer layer, then slice horizontally into two rounds.

Lightly oil a roasting tray and place the red onions inside. Drizzle with olive oil and season lightly with salt and pepper.

Rinse chicken inside and out under cold running water. Pat dry (including the cavity) with a paper towel. Place lemon wedges in the cavity.

Toast the lemon myrtle in a dry pan, until fragrant. Just under a minute or so. Allow to cool slightly, then blitz with the salted butter, 1 tbs olive oil, garlic and lemon myrtle in a blender or food processor.

Carefully loosen the chicken skin on the breasts, and fill with the around 4 tbs of the lemon myrtle butter. Rub the remaining butter all over the chicken.

Place chicken on top of the red onions and place in heated oven on the middle shelf. Roast for 1.5 – 2 hours, basting the chicken in the juices every 30 minutes. For the last 10 minutes, increase the oven temperature to 220c to brown the skin.

The skin should be golden brown, and the onions soft and jammy. To check if it’s ready, insert a clean skewer into the chicken. If the juices run clear, it’s done.

Tip: Save the butter dripping from the roasting pan in a jar and use it to brighten up a chicken stock; spoon through warm rice; or mop up with fresh bread and fry into croutons.

Recipe featured as part of Hagens Organics Festive Season
Photography Kelli Morris