Butterflied chicken with preserved lemon, garlic & thyme

By Margaret Roberts
Prep time:
10 minutes
Cooking time:
40 minutes
Level of Difficulty:


1.4 kg whole chicken, butterflied
70 g butter, softened
Olive oil
4 cloves garlic, chopped
4 pieces preserved lemon, pith removed
Small bunch thyme

This recipe uses VarioSteam. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.


Line a universal pan with baking paper.

Gently massage butter into chicken under the skin and over the skin.
Massage olive oil over outside of chicken and season with salt and pepper.
Place whole garlic cloves, preserved lemon and thyme under the skin of breast and drumsticks.

Place chicken onto prepared universal pan; place onto level 3. Insert meat probe into chicken breast.

Set oven to CircoRoasting 200°C, core temperature 76°C, low steam. The oven will turn off when the core temperature has been reached.

The result is a beautifully cooked, moist and golden chicken!

Approximate cooking time is 40 minutes.

Authors Bio:

Margaret has worked in the appliance industry for over fifteen years and has been lucky to work with many of the top Australian chefs. Margaret has a real passion for food and people and prides herself in forming strong relationships with her customers.

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