Mount Barker Roast Chicken


A delicious roast chicken with lemon myrtle spice accompanied by kipfler potatoes. Perfect with Evans and Tate semillon sauvignon blanc. I recommend using a Mount Barker free range chicken.

Serves: 4


1 x Mount Barker free range chicken approximately 1.5kg
600gms kipfler potatoes
1/3 cup olive oil
2 tspn lemon myrtle spice rub
1 lemon zest
½ bund thyme leaves
Salt and pepper


  1. Preheat oven to 220 deg fan forced.
  2. Brush chicken with 2 tablespoons of oil and then rub in lemon myrtle spice rub. season with salt and pepper.
  3. After scrubbing the potatoes toss in remainder of olive oil, thyme leaves, lemon zest and salt and pepper.
  4. Place potatoes on the bottom of a roasting tray. rest chicken on top and bake covered with foil for 40 minutes.
  5. Remove foil and bake for another 20 minutes or until juices run clear when testing with a knife. Alternatively if you have a digital thermometer the chicken is ready when it reaches 75 deg.

Serving Instructions:

Serve with a chilled glass of Evans and Tate semillon sauvignon blanc.