Myrtle gets a Roasting
Why not give your roast chicken a true-blue Aussie flavour this Christmas? Santa will love you for it!
2 lemon tea bags infused in olive oil (allow to infuse for at least 8 hours)
2 lemon myrtle tea bags
2 garlic cloves, crushed
4 chicken marylands
2 lemons, cut into wedges
2 bay leaves
1 cup (250ml) dry white wine
Fresh Thyme for garnishing
Preheat oven to 200°C. Combine the lemon myrtle oil, ground lemon myrtle and garlic in a bowl. Set aside. Place chicken in a roasting pan lemon wedges and bay leaves. Pour over wine and oil mixture, then toss to combine. Season. Bake for 45 minutes until the chicken is golden and cooked through.
A delish tea’wist’ to a roast chicken!