Herby Lemon Roast Chicken With Slow Roast Tomatoes

You can’t beat roast chicken. We stuff ours with a homemade lemon herby stuffing and roast it over tomatoes for a flavoursome summer meal. If you're short on time you can pick up our Waitoa Free Range Garden Lemon and Herb Family Roast from your local supermarket, ready to roast in bag. 
Prep time:
15 minutes
Cook time:
80 minutes


  • 1 Waitoa Free Range Whole Plain Chicken
  • Extra virgin olive oil 
  • Salt and pepper


  • ½ onion, finely diced or grated
  • 2 cloves garlic, crushed
  • ½ cup bread crumbs 
  • ¼ cup rosemary, chopped
  • ¼ cup thyme, chopped
  • 1 lemon, zest and juice
  • 50g butter, melted
  • 1 egg

Slow roasted tomatoes:

  • 1.5kg tomatoes, halved
  • 1 head garlic
  • extra virgin olive oil
  • salt

Serve with 

  • green salad



  1. Preheat the oven to 175°C fan bake. Place the rack in the middle.
  2. In a bowl, mix the onion with the stuffing ingredients until well combined. Fill the chicken cavity with stuffing, then tie the legs together with twine. Season the chicken with salt and pepper and drizzle with oil.
  3. Toss the tomatoes and garlic in oil, sprinkle with salt, and place on a baking tray. 
  4. Place the chicken on the oven rack with the tomato tray beneath (it will catch the chicken juices and slow roast the tomatoes to perfection). Bake for 80 minutes, turning the chicken if necessary to brown evenly. Bake until the chicken juices run clear.
  5. Rest the chicken for 10 minutes then serve with slow cooked tomatoes and sides. 

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