Chicken with Lemon and Garlic

Serves 2-4
Time 2 hours


1 whole chicken
2 lemon zest
2 lemons, juiced
10 cloves garlic, smashed
2 leeks, washed and chopped
1 ½ cup full cream milk
¼ cup cream
75g butter
1 bunch flat-leaf parsley, finely chopped
1 bunch dill, finely chopped
1 bunch thyme, finely chopped
1 bunch sage, finely chopped
3 stalks celery, chopped
3 bay leaves
Olive oil


Pre-heat the oven to 180°C.

Melt the butter in a hot pot and sauté the garlic, bay leaves, celery and leek with a splash of olive oil and the lemon zest. Add the parsley, dill, sage and thyme and allow to sweat for a minute. Squeeze the lemon into the pot and stir.

Season the chicken with salt and pepper and stuff with the squeezed lemon halves. Place in the large pot and pour the milk and cream over the chicken. Place the lid on the pot and place in the oven for an hour. Take the lid off and leave to cook for another half hour.

Transfer chicken to a large serving dish. In the pot, stir chopped parsley through sauce.

Pour sauce over chicken and serve.