1 head garlic
2-3 red onions, roughly chopped
Small bunch fresh thyme and rosemary
1/3 cup (80ml) Westfalia Lemon Flavoured Avocado Oil
Salt and milled pepper
1 x 1.6kg chicken
2 lemons


  1. Preheat oven to 240°C.
  2. Break garlic bulb into cloves, leaving them unpeeled.
  3. Place garlic and onions in a large roasting pan. Drizzle with half the oil, some seasoning and 1 Tbsp (15ml) chopped thyme and rosemary.
  4. Halve 1 lemon and squeeze over the onions and garlic, then add lemon “shells” and toss together.
  5. Place chicken in the roasting pan and drizzle with remaining oil.
  6. Prick remaining lemon all over and place into the chicken cavity with remaining thyme and rosemary.
  7. Place in oven and reduce heat to 200°C. Roast for about 1 hour and 20 minutes or until cooked through. Serve with roast potatoes.
Ultimate Roast Potatoes
  1. Preheat oven to 200°C.
  2. Peel and halve 8 large roasting potatoes. Simmer in water until cooked through. Drain and dry on kitchen towel.
  3. Pour ½ cup (125ml) Westfalia Plain Avocado Oil into a roasting pan and place in the oven to heat, about 5 minutes.
  4. Scrape potatoes with a fork to form ridges.
  5. Season 1/3 cup (80ml) flour and toss through potatoes.
  6. Spoon potatoes into roasting pan and return to the oven. Roast for 40-50 minutes or until crispy. Toss every 15-20 minutes to ensure even cooking.


Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Mains.