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Lemon and thyme roast chicken
Lemon and thyme roast chicken
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Elevate your Sunday with zesty lemon and thyme roasted chicken.
Ingredients:
  • 1.8kg whole chicken
  • 3 lemons
  • 1 bulb garlic, halved crossways
  • 1/2 bunch fresh thyme
  • 191.25 gm chicken style liquid stock
  • Steamed chat potatoes, to serve
  • Green beans, to serve
Instructions:
  • Preheat the oven to 200C/18C fan-forced. Rinse the chicken, including the cavity, under cold water and then gently dry it with a paper towel. Arrange the chicken in a roasting pan, placing it breast-side down.
  • Cut one lemon into quarters and place it in the chicken cavity. Cut the remaining lemons in half and arrange them, along with garlic and half of the thyme sprigs, around the chicken. Pour stock into the pan. Place the remaining thyme sprigs on top of the chicken, drizzle with oil, and season with salt and pepper.
  • Roast the chicken for 1 hour and 15 minutes until golden brown and the juices run clear when pierced with a skewer. Turn the chicken breast-side up and continue roasting for an additional 15 minutes. Let it rest, covered with foil, for 5 minutes. Serve with lemon halves, potatoes, and green beans.

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