Native Lemon Myrtle & Kunzea Roast Chicken with Buttered Leeks & Potatoes

1 whole chicken (1.6–2kg)

100g unsalted butter, softened

2 tsp White Kunzea Australian Native Herb 12g

1 tbsp  The Spice People Lemon Myrtle 15g

4 garlic cloves, minced

Zest of 1 lemon

1 tbsp fresh lemon juice

1 tsp honey (or maple syrup)

1 tsp Dijon mustard (optional but highly recommended)

1 tsp sea salt flakes

½ tsp black pepper

1 tbsp olive oil

For cavity

1 lemon, halved (juiced first for butter)

Optional: small handful thyme or rosemary

Vegetables

4–5 small potatoes, halved

2 leeks, white + pale green parts only, sliced

1 tbsp olive oil

1 tsp  The Spice People Lemon Myrtle 15g

Pinch sea salt + cracked pepper

Preheat the oven: Set your oven to 220°C
(fan-forced or conventional).

Make the native butter: In a mixing bowl,
combine your chosen ingredients for the native butter and mix well.

Prepare the chicken: Pat the chicken
completely dry using paper towel. Carefully loosen the skin over the
breast and thighs with your fingers. Slide most of the native butter
underneath the skin and spread it out evenly. Drizzle the chicken lightly
with olive oil. Stuff the cavity with halved lemons and fresh herbs.

Prepare the roasting
tray:
Place the chicken in a large roasting dish. Arrange any extra vegetables
or aromatics around the chicken if you like.

Roast the chicken: Roast at 220°C for
20 minutes to get a nice golden colour and crisp skin. Then, reduce
the oven to 180°C and continue roasting for a further 50–60
minutes, depending on the size of your chicken.

Baste during cooking: Once or twice during
roasting, spoon the pan juices over the chicken for extra flavour and
shine.

Check for doneness: The chicken is cooked
when the thickest part of the thigh reaches 75°C (use a meat
thermometer if you have one).

Rest the chicken: Remove from the oven
and let it rest, loosely covered with foil, for 15–20 minutes. This
helps keep the chicken juicy and allows the flavours to settle.

To serve: Carve the chicken and
serve with your favourite sides.