| 90 |
| Serves: people |
A really fragrant roast that requires minimal prep time. Serve the chicken doused with its aromatic cooking juices, roasted vegetables and a simple rice pilaf for a beautifully balanced meal.
Leftover roast chicken is delicious in wraps with some chopped tomatoes and shredded lettuce.
INSTRUCTIONS
- TURN THE OVEN ON TO 180˚C/160˚C fan/Gas 4
- Rinse the chicken thoroughly and pat dry with kitchen paper. Put it in a roasting tin.
- Wash the thyme and stuff sprigs into the neck end and body cavity of the bird. Sprinkle a few leaves over the outside too.
- Place the unpeeled garlic cloves around the chicken. Squeeze the juice of 1 lemon all over the chicken and cut the other lemon into quarters. Put 2 quarters inside the chicken and 2 in the pan with the garlic cloves .
- Pour the olive oil over the breast and thighs of the chicken. Sprinkle generously with salt and a good grind of black pepper.
- Put the chicken in the oven and roast for 35 minutes.
- After this time turn the chicken over and continue cooking for another 35 minutes.
- Make sure the chicken is cooked by sticking a fork in one of the thighs. If the juices that come out are clear, it’s done. If they’re still pink, put the bird back in the oven for a bit longer.
- Put the chicken on a plate. Cover it with foil and leave to rest for a good 15 minutes.
- Meanwhile, remove the thyme from the roasting tin. Squirt the soft garlic out of its peel. Add ½ teaspoon of salt to the garlic and lemony juices. Stir and serve with the chicken.
Leave A Comment