Recipe – Lemon Myrtle Roast Chook, Bush Tomato Baked Beans

Recipe 1854

Originally the beer can chicken but we’re substituting the alcohol with a can of beans instead so that it’s a family friendly recipe. This recipe came about when I was asked to come up with a typically Australian dish. We love our Sunday roasts and we do love baked beans.

My twist? Using native Australian herbs and spices, baking the beans inside the chook so that the moisture from the beans helps to keep the inside of the chicken moist and the juices from the bird flavours the beans as well.

The result will be an entertaining Sunday roast with a chook that looks like it should be wearing a top hat with a feather boa dancing all the way to the dining table with his side kick Bush Beans. Enjoy!

Serves 4-5

Prep time: 10 minutes

Cooking time: 40 minutes


Roast Chicken

Size 16 whole chicken

2 tbsp dry lemon myrtle

2 tbsp chilli powder

Olive oil (enough to oil the bird thoroughly)

Salt and pepper for the whole chook

Baked Beans

1 can of cannellini beans (soak label off the can, drain, rinse the beans and then return it to the label less can)

10g butter

2 tbsp dry bush tomato

100mL chicken stock

Salt and pepper to taste


1. Preheat the oven to 250 degrees celsius.

2. Wash and dry the chicken thoroughly. Drizzle the olive oil all over the chicken.

3. Season the chook with salt and pepper, sprinkle lemon myrtle and chilli powder all over, rub and massage the seasoning and the spices into the skin.

4. For the baked beans, add butter, bush tomato spices and seasoning.

5. Carefully lower the bottom of the chicken onto the can of beans with the open end of the can inside the cavity of the bird. Tuck the wings in so that they don’t burn.

6. Place the chicken and can in a level baking dish. Pour the stock through the other open end (the neck) of the chicken.

7. Roast in the oven for 30-35minutes or until the juices run clear when you pierce a skewer through the thickest part of the breast and thigh.

8. Once the chicken is done, take it out of the oven and let it rest at room temperature with the can of beans inside the chicken for 10-15 minutes. This will allow the chicken to retain all of its juices.

9. To serve, carefully remove the can from the chicken, stir the beans and eat while it’s still hot.


Please note: The can inside the roast chicken in the photo is empty and was only used as a prop for the photo. The beans beside the roast was the actually can that was cooked inside the bird.