1 medium-sized chicken, trimmed
2 tbsp ground lemon myrtle
1 tbsp Marjoram, chopped
2 tsp salt
2 tsp pepper
2 tbsp extra virgin olive oil
3 slices multigrain bread
1 garlic clove, grated and cooked
1 small Spanish onion, chopped and cooked
1 egg, optional
4 tbsp extra virgin olive oil
1 tbsp seeded mustard
2 tsp salt
½ bunch flat leaf parsley, washed, chopped
2 limes, quartered
Preheat oven to 180°C.
In a small bowl mix together all of the rub ingredients, then rub evenly over the chicken.
In a food processor add all of the stuffing ingredients, except limes, and blend to a rough consistency.
Stuff this mix inside of the the chicken, then squeeze over the juice of 1 lime and stuff the juiced lime into the chicken.
Place the chicken on a wire rack in the baking tray and pour ½ -1 cup water in the tray as this will increase the juiciness of the chicken. Place the remaining lime quarters in the roasting pan underneath the chicken.
Place the chicken in the oven for about 35 minutes or so. To test if it is cooked, stick a skewer into the chicken and the juice should run clear.