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Lemon, garlic and thyme roast chickens
Lemon, garlic and thyme roast chickens
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Prep Time:
330 minutes
Cook Time:
60 minutes
Total Time:
390 minutes
Impressive and tasty Easter roast chickens for a stress-free meal.
Ingredients:
  • 262.50 gm lemon juice
  • 113.75 gm olive oil
  • 4 garlic cloves, crushed
  • 62.50 ml thyme sprigs
  • 3 x size 12 chickens, rinsed, dried, trimmed
  • 2 lemons, halved
  • 175g thin bacon rashers, trimmed
  • Extra thyme sprigs, to serve
Instructions:
  • In a large shallow ceramic dish, mix lemon juice, oil, garlic, thyme, salt, and pepper. Add the chickens, coating them evenly. Spoon marinade into cavities. Cover with plastic wrap and refrigerate for at least 5 hours, turning once. For best results, marinate overnight if possible.
  • Preheat the oven to 220°C. Place the chickens on a wire rack in a large roasting pan. Stuff half a lemon into each cavity, tie the chicken legs with cooking string, and lay bacon over the chickens. Roast breast-side up for 45 minutes, then transfer the bacon to a plate and cover with foil.
  • Preheat the oven to 240°C. Continue roasting the chickens uncovered for 15 minutes or until the skin is golden and juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer the chickens to a serving platter and garnish with bacon and extra thyme. Serve and enjoy!

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