Roast Chicken with Onions, Garlic, Lemon & Thyme
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.
- 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
- Preheat the oven to 180/gas mark 4.
- 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.
- Place the chicken breast-side up in an oiled roasting tin. Rub all over with the softened butter then roast uncovered for 20 minutes.
- Remove the chicken from the oven, add the onion and remaining garlic to the tin, then roast for a further 50 minutes.
- Sprinkle the remaining thyme over the chicken and return to the oven for 10 minutes or until juices run clear.
- Serve with roasted garlic and onions.
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With a textured base for more even roasting and ‘nose’ for pouring away.