Roast Chicken with Onions, Garlic, Lemon & Thyme

March 21, 2016

 

Gathering the family together on Easter Sunday is the perfect excuse to serve up a traditional roast. This year, instead of lamb, how about dishing up a delicious chicken, cooked to perfection with crispy skin and juicy flesh, accompanied by some lovely spring veg? And of course, some crunchy-on-the-outside, fluffy-on-the-inside roasties wouldn’t go amiss – find our recipe here.

serves 4

Ingredients

  • 1.8kg whole chicken
  • 3 sprigs fresh thyme
  • ½ lemon
  • 10 cloves of garlic
  • 30g butter, softened
  • 3 medium onions, cut into wedges

 

What You Do

  1. Preheat the oven to 180/gas mark 4.
  2. Insert two thyme sprigs, the lemon and two of the garlic cloves. Tuck the wings under the chicken and tie the legs together with kitchen string.
  3. Place the chicken breast-side up in an oiled roasting tin. Rub all over with the softened butter then roast uncovered for 20 minutes.
  4. Remove the chicken from the oven, add the onion and remaining garlic to the tin, then roast for a further 50 minutes.
  5. Sprinkle the remaining thyme over the chicken and return to the oven for 10 minutes or until juices run clear.
  6. Serve with roasted garlic and onions.

 

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With a textured base for more even roasting and ‘nose’ for pouring away.

 

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