Mike Van de Elzen: Lemon Stuffed Sunday Roast Chook

We harvested over 200kg of Lemons from our orchard on Monday and they are the most beautiful lemons we have ever had. So, we are super stoked. The image is them on the back of the Hilux. 
Now we have to use them! Looking at the supermarket they are well priced so it's time to get creative in the kitchen with them. 
Lemon Stuffed Sunday Roast Chook 
Cook time: 45 minutes 
Prep time: 20 minutes 
Serves: 6 
 
1.4 kg free range chicken, wings trimmed to first joint  
3 cloves garlic, peeled and crushed to a paste  
100g butter, softened  
1 bulb garlic, whole  
2 lemons, halved  
2 tsp seasalt  
 
Lemon gravy  
1 tbsp butter, softened  
1 tbsp flour  
roasting juices from chicken roasting pan  
juice of 1 lemon  
200ml white wine  
200ml water  
Salt 
pepper  
 
Veggies for roasting 
Preheat oven to 180*C.  
Mix garlic into butter. Take scoops of butter in your fingers, and work it under the skin of the chicken, rubbing it between the flesh and the skin.  
Rub butter generously over skin also. Season with salt, place in steel roasting tray with garlic and lemons, put into a hot oven.  
After 15 minutes baste chicken with roasting juices and cook for a further 30 minutes. Remove from oven, transfer chicken to serving dish.  
Allow chicken to rest while making gravy.  
 
For the gravy  
Place roasting dish over medium-high heat. Make a beurre manié by mixing butter and flour together in a small bowl, to form a smooth paste. Add lemon juice and wine to roasting dish and stir to deglaze. Add water, season with salt and pepper and stir gravy until it begins to bubble. Slowly whisk in dots of beurre manié, and cook until thickened. Pass gravy through a sieve and serve.  
Carve and serve with roasted vegetables and a Cos salad 
Mike’s website – goodfromscratch.co.nz

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