Roast chicken with lemon and thyme
Lemon and thyme flavour a golden roast chicken cooked over potatoes and onions.
- Prep
- 15 min
- Cook
- 95 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 1500 gwhole chicken, giblets removed
- 800 gpotatoes, cut into 4 cm chunks
- 2onions, peeled and quartered
- 1lemon, halved
- 6thyme sprigs
- 4 clovegarlic, lightly crushed
- 2 tbspolive oil
- ½ tspsalt
- ¼ tspblack pepper
Make
Method
- 1.
Heat the oven to 200°C/180°C fan. Toss the potatoes and onions in a roasting tin with half the oil.
5 minutes - 2.
Put the lemon, garlic and thyme inside the chicken cavity. Rub the skin with the remaining oil, salt and pepper, then sit it on the vegetables.
5 minutes - 3.
Roast for about 1 hour 35 minutes, turning the exposed potatoes halfway through. Cover the chicken loosely with foil if it browns too quickly.
95 minutes - 4.
Check that a thermometer inserted into the thickest part of the thigh, away from the bone, reads at least 75°C. Continue roasting if needed.
- 5.
Transfer the chicken to a board, cover loosely and rest for 15 minutes. Keep the vegetables warm, then carve and serve with the roasting juices.
15 minutes