How To Roast Chicken
This recipe for Roasted Lemon and Thyme Chicken is a delicious and flavorful dish that will fill your kitchen with wonderful aromas. The combination of tangy lemon, fragrant thyme, and savory garlic creates a mouthwatering marinade for the tender and juicy chicken. The chicken is roasted to perfection, resulting in crispy skin and moist meat that will have everyone coming back for seconds. Serve this impressive dish on a large platter and drizzle with the delectable pan juices for a meal that is sure to impress your family and friends. Enjoy the comforting and homely flavors of this easy-to-make recipe!
— Constant Cookbook
Ingredients
- lemon
- small bunch fresh thyme
- 1 x 1.5-2kg/3lb 5oz-4lb 6oz free-range chicken
- 2-3 garlic
- 50ml/2fl oz olive oil
- sea salt
- freshly ground black pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken.
- Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.
- Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.
- Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.
- Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper.
- Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer.
- Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.
- Stir the pan juices over the hob to heat through.
- Serve the carved chicken on a large platter and pour the pan juices over the top.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 270kcal
- Carbohydrate Content: 0g
- Fat Content: 9.5g
- Fiber Content: 0g
- Protein Content: 46g
- Saturated Fat Content: 2.5g
- Sugar Content: 0g
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