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15 minutes
75 minutes
90 minutes
- 1.8kg whole chicken, trimmed, washed, dried
- 8 small brown onions, ends trimmed, peeled, halved
- 1 lemon, sliced
- 1 bunch thyme, woody stems trimmed
- 3 garlic cloves, sliced
- 500.00 gm dry white wine
- In a spacious baking pan, arrange the chicken and securely tie the legs together with kitchen string while tucking the wings underneath.
- Combine the onion, lemon, thyme, and garlic with the chicken in a pan. Pour in the wine, season to taste, cover with plastic wrap, and refrigerate for 30 minutes, turning halfway through.
- Preheat oven to 180C. Bake chicken for 1 1/4 hours, basting with pan juices, until golden brown and juices run clear when thigh is pierced. Rest covered with foil for 10-15 min. Carve and serve with vegetables of choice.
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