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Roast chickens with lemon-thyme stuffing and gravy
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Lemony thyme roast chicken - a delicious twist on a classic dish.
Ingredients:
  • 375.00 ml fresh white breadcrumbs
  • 20.00 ml fresh thyme, chopped
  • 3 tsp lemon rind, finely grated
  • 2 x 1kg chickens
  • 20.00 ml plain flour
  • 375.00 gm water
  • 1 lemon, juiced
  • A few fresh thyme sprigs for garnish, if desired
Instructions:
  • Preheat the oven to 190C (or 170C fan-forced) and mix breadcrumbs, thyme leaves, lemon rind, and half of the oil in a bowl.
  • Clean chickens thoroughly, then gently dry them with paper towels. Fill cavities with stuffing, tie legs with kitchen string, brush with remaining oil, drizzle lemon juice, and season with salt and pepper.
  • Arrange the chickens in a baking dish and bake for 1 hour until the thigh's thickest part runs clear when pierced with a skewer. Rest for 10 minutes before serving.
  • Pour out most of the fat from the baking dish, leaving about 1 1/2 tablespoons behind. Place the dish over medium heat and add flour. Cook and stir for 1 minute. Dissolve the stock cube in water, pour it into the pan, and stir to combine and loosen all the roasted bits from the dish. Bring the gravy to a boil, then reduce the heat and simmer for around 3 minutes. Strain the gravy through a sieve into a jug.
  • Place the cooked chickens onto a beautiful serving platter, garnish them by delicately placing thyme sprigs into the strings securing the legs, and serve alongside delicious gravy and your favorite side dishes.

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