Lemon Thyme Chicken With Lime Dressing Recipe

This easy and delicious take on the classic Sunday roast will leave you seriously satisfied. Gone are the days of heavy stuffing, this refreshing meal is healthy with hardly any prep time! From one of our favourite nutritionists and chefs, Zoe Bingley-Pullin, star of Good Chef, Bad Chef and creator of the online food program and new cookbook Falling In Love With Food.


Serves: 4-6

Prep Time: 10-15 minutes
Cooking: 60-90 minutes

Rub Ingredients

1 size 16 organic chicken, trimmed
2 tablespoons lemon thyme, finely chopped
1 tablespoon dried or fresh marjoram, finely chopped
2 teaspoons sea salt
2 teaspoons pepper
1 tablespoons extra virgin olive oil

Stuffing ingredients

3 slices multigrain bread, lightly toasted
1 small Spanish onion
1 egg
4 tablespoons extra virgin olive oil
1 tablespoon seeded mustard
2 teaspoons sea salt
1/2 bunch flat-leaf parsley, washed
4 limes, cut in half


1. Pre-heat the oven to 180C

2. In a small bowl , mix together all of the rub ingredients, rub evenly over chicken.

3. In a food processor, add stuffing ingredients, except limes, and blend to a rough consistency. Add more bread if too wet. Using latex gloves, stuff the chicken.

4. Place the chicken on a wire rack in the baking tray and pour 1/2-1 cup water, this will increase the juiciness of the chicken. Place the limes in the roasting pan with the chicken.

5. Place the chicken in the oven for about 60 minutes.

6. To test if it is cooked, stick a skewer into the chicken and the juice should run clear.

Tip: Australian desert limes are an extremely versatile fruit. They can be used in any recipe in place of normal limes or lemons. Desert limes require no peeling or preparation and can be frozen for later use. You can use conventional limes.

Recipe from the cookbook Falling In Love With Food (RRP $34.95)


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