Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

This will get the mouth watering, a very strong lemon taste with tender, moist chicken.

Serves: 4-6

Prep time: 15 mins

Marinade time: 3-24 hrs

Cooking time: 60-75 mins


  • 1 large fresh chicken
  • 1 lemon
  • 2 cloves garlic
  • 2 kaffir lime leaves
  • 1 tbsp grated ginger
  •  1/4 cup honey
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1 medium zucchini, cut into 2cm pieces
  • 1 red capsicum, cut into 1cm strips OR 1 sweet and 1 white potato quartered.(see note)


  • In blender, combine lemon (whole), garlic, kaffir lime leaves, ginger, oil, honey, salt and pepper.
  • Blend until reasonably smooth.
  • Place chicken in plastic bag or large bowl, and cover with the marinade mix.
  • Leave overnight, or for a minimum of 3 hours covered and refrigerated.
  • Preheat oven to 200ºC (400ºF).
  • Place chopped zucchini and capsicum into the cavity of the chicken
  • (If not low disaccharide diet, sweet and white potato are good instead)
  • Place chicken into baking dish, pour all marinade over, and cook for 20 minutes.
  • Reduce oven temperature to 180ºC (350ºF)
  • Cook a further 40-65 minutes, depending on the size of the chicken until cooked.
  • Serve with wilted spinach and cavity vegetables.


Any vegetables can be used to fill the cavity of the chicken, and if not following a low disaccharide diet, sweet and white potato pieces packed in are a good option.


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