Vegemite Basted Chicken
Transform your classic roast dinner with this unique and flavorful Vegemite Basted Chicken recipe! Perfectly crisp and golden on the outside, with tender, juicy meat infused with rich umami flavor, this dish brings a creative twist to your table. The Vegemite butter, blended with garlic and olive oil, is rubbed under the skin and over the chicken, creating a deliciously caramelized crust as it roasts. Stuffed with zesty lemon and fragrant rosemary, each bite is bursting with savory goodness. Roast alongside carrots and potatoes for a complete, hearty meal in one pan. Whether you're a Vegemite lover or looking to try something new, this dish is an unforgettable centerpiece ready in just over 90 minutes!
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Recipe Information
Ingredients
- 1 kg whole chicken
- 2 tablespoons Vegemite
- 4 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 piece lemon, halved
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 pieces carrots (optional, for roasting)
- 4 pieces potatoes (optional, for roasting)
Instructions
Preheat your oven to 200°C (400°F).
Rinse the whole chicken inside and out, then pat it dry with paper towels. Place it in a roasting pan breast-side up.
In a small bowl, mix the Vegemite, softened butter, minced garlic, and olive oil until well combined.
Gently loosen the chicken skin over the breasts and thighs using your fingers or the end of a spoon. Be careful not to tear the skin.
Rub half of the Vegemite butter mixture under the loosened skin, spreading it evenly. Use the remaining mixture to coat the outside of the chicken thoroughly.
Stuff the chicken cavity with the halved lemon and sprigs of rosemary for extra flavor.
Season the exterior of the chicken lightly with sea salt and black pepper.
If desired, add chopped carrots and potatoes around the chicken in the roasting pan. Drizzle them lightly with olive oil and season with salt and pepper.
Roast the chicken in the preheated oven for 1 hour 30 minutes, or until the internal temperature at the thickest part of the thigh reads 75°C (165°F). Baste the chicken with the pan juices every 20 minutes to enhance the flavor and crisp the skin.
Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Serve with the roasted vegetables and enjoy your Vegemite Basted Chicken!
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 15.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4172 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
