Lemon & Thyme Roast Chicken
- 1 Whole Chicken
- 3 Lemons
- 1 Bulb Garlic, halved crossways
- 1/2 Bunch Fresh Thyme
- 3/4 Cup Chicken Stock
- 2 Tbsp Olive Oil
- Salt & Pepper
- Steamed Baby Potatoes & Green Beans to Serve
Step One - Preheat the oven to 200c. Rinse the chicken (including cavity) under cold running water. Pat dry with paper towel. Place the chicken, breast side down in your roasting pan.
Step Two - Cut one lemon into quarters and place inside the cavity of the chicken. Cut the remaining lemons in half and arrange the lemon, garlic and half the thyme sprigs around the chicken.
Step Three - Add stock to the pan. Place the remaining thyme on the chicken and drizzle with olive oil. Season with Salt and Pepper.
Step Four - Roast the chick for an hour and 15 minutes. Turn chicken so that it is breast side up in the roasting pan. Roast for another 15 minutes or until golden and the juices run clear when the chicken thigh is pierced with a knife.
Step Five - Cover loosely with foil and allow to rest for 5 minutes. Carve and serve with the lemon halves, garlic, potatoes and beans.
Suggestion: Make a delicious gravy from the stock and chicken juices.