Lemon, Garlic and Thyme Roast Chicken – Quick and Easy Method
By: honeyandsoy
Published: Monday, August 23, 2010 - 1:58am

Ingredients




1 kilogram butterflied free-range chicken 1.5
knob of butter
6 roasted garlic pieces
1 bunch of thyme
1 lemon (juiced and zested)
salt and pepper
olive oil

Preparation

1 Heat your oven to 220 °C (only for 10 minutes, before turning it down to 180 °C) 2 Take lemon zest,roasted garlic, butter and 1/2 the bunch of thyme and fill the underside of the chicken skin. This way all your flavours are seeping into your meat. 3 Pat chicken dry with paper towel, rub the chicken all over with a 2tsp of salt, pepper and olive oil. Not only are you further flavouring the chicken, but the chicken skin will be crispier when roasted. 4 Put chicken on to a roasting pan, pour lemon juice around it. Put lemon skins and remaining thyme underneath the chicken. 5 Roast for 10 minutes on 220°C, then lower the heat to 180 °C and cook for a further 25- 35 mins depending on how large the chicken is. 6 You can check if your chicken is ready by inserting a skewer/ fork into the thickest part ( thigh). If the juices run clear, your chicken is ready. If it’s still is pink, leave it in for a couple more minutes. 7 Take chicken out, keep warm and rest the chicken while you make the sauce. 8 Sauce on the side: Deglaze the roasting pan with a little white wine and chicken stock, bring to a simmer. Add a cornflour mixture (water and cornflour) till you are happy with the consistency of the sauce. Season to taste…YUM, it’s all the lemony, buttery, garlicky thyme goodness…