Roast chicken with lemon and thyme
A whole roast chicken with crisp golden skin, stuffed with lemon, garlic and thyme. Simple and reliable.
- Time1 hr 40
- LevelEasy
- Costabout £1.80 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 200°C (180°C fan).
30 min - 2
Pat the chicken dry. Put half the lemon, half the garlic and half the thyme inside the cavity.
- 3
Rub the butter all over the skin and season with the salt and pepper. Set in a roasting tin and add the rest of the lemon and garlic around it.
- 4
Roast for 1 hr 20, basting once halfway. The chicken is done when the juices run clear from the thigh.
80 min - 5
Tip the chicken so the juices run into the tin, move to a board, cover with foil and rest for 15 minutes.
15 min - 6
Place the tin on the hob, add the stock and simmer for 5 minutes, scraping up the sticky bits. Strain into a jug.
- 7
Carve the chicken and serve with the pan juices.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.