Roast Wattleseed Chicken with Lemon Myrtle and Finger Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Whole chicken roasted with aromatic wattleseed and lemon myrtle, served with a fresh finger lime dressing for a bright finish. This australian-inspired chicken ready in about 90 minutes pairs whole chicken, wattleseed powder, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tbsp wattleseed powder, 1 tbsp lemon myrtle powder, 3 tbsp olive oil, 1.5 tsp sea salt, and 1 tsp black pepper to form a paste.
  2. Step 2: Pat dry the 3.5 lb whole chicken with paper towels. Rub the wattleseed and lemon myrtle paste all over the chicken, including under the skin and inside the cavity.
  3. Step 3: Place the chicken breast side up on a roasting rack inside a roasting pan. Roast uncovered for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the skin is golden and crisp.
  4. Step 4: Remove chicken from oven and let rest for 15 minutes.
  5. Step 5: While resting, squeeze the pulp from 3 halved finger limes into a small bowl and mix with 2 tbsp chopped fresh parsley.
  6. Step 6: Carve the chicken and drizzle the finger lime and parsley mixture over the slices for a fresh, citrusy finish.

Frequently asked questions

How long does Roast Wattleseed Chicken with Lemon Myrtle and Finger Lime take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roast Wattleseed Chicken with Lemon Myrtle and Finger Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken from drying out.

Can I substitute ingredients in Roast Wattleseed Chicken with Lemon Myrtle and Finger Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roast Wattleseed Chicken with Lemon Myrtle and Finger Lime for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roast Wattleseed Chicken with Lemon Myrtle and Finger Lime?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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