Lemon & Thyme Roast Chicken

Name: Lemon & Thyme Roast Chicken
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Cuisine: European
Ingredients: 1 piece Chicken Breast (1 chicken); 1 ½ pieces Garlic (1/2 bulb garlic + 5 cloves garlic + 1 bulb garlic (halved)); 1 ½ pieces Lemon (1/2 lemon + zest of 1 lemon); 6 sprig Thyme (6 sprigs thyme + 1/2 tbsp fresh thyme + Fresh thyme); 50 g Unsalted Butter (50g butter); 0 pieces Table Salt (pinch salt); 0 pieces Black Pepper (pinch black pepper); 1 piece Red Onion (1 onion (quartered)); 3 pieces Carrot (3 carrots); 3 pieces Celery (3 stalks celery); 0 pieces Olive Oil (Olive oil)

Lemon & Thyme Roast Chicken - Dinner (European)

85 minEuropean

Servings1

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Egg Free

Steps

1Begin with making the butter. Finely chop the garlic, zest the lemon and roughly chop the thyme.
2Add softened butter to a bowl along with the rest ingredients. Season with salt and pepper and mix well.
3Add to baking paper, and roll tightly into a tube. Place in the fridge or freezer to set.
4Take the chicken out of the fridge and bring up to room temperature.
5Meanwhile, chop the vegetables and add to a roasting dish. Season with salt, pepper and pour over 1 tbsp of olive oil.
6Stuff the chicken with the lemon, thyme and garlic.
7Take out the butter, slice into 1/2 inch slices and slide two under the skin of the chicken. Push down so its in the middle of the breast.
8Tie the legs together with some cooking twine and then place on top of the vegetables.
9Pour over olive oil, add a generous amount of salt and pepper and then finally sprinkle over some fresh thyme.
10Place in a preheated oven at 200c/390f for one hour. (Cooking time can vary depending on size of bird).
11Remove from the oven once cooked and leave to rest for 15 - 20 minutes before carving.
12Enjoy!