Crispy-skinned roast chicken, flavoured with garlic, lemon and thyme – who wouldn’t want this for Sunday lunch?
- 1 chicken
- Sprig of thyme
- 1 lemon
- 4 cloves of garlic (crushed)
- 125 g butter (softened)
- Salt and pepper
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Remove the thyme leaves from the woody stems (keep the stems) and put them in a small bowl. Add the grated zest of your lemon along with the crushed garlic. Put your softened butter into the bowl and mash to combine with the other ingredients. Season with salt and pepper.
- Loosen the skin on your chicken’s breast by gently pushing your fingers under it. Push half of the flavoured butter under the skin. Smear the other half of the butter all over the chicken.
- Quarter your zested lemon and put this in the chicken’s cavity along with the thyme stems.
- Place your chicken in the roasting pan and cover with foil.
- Place your chicken in the oven. The time that it will take to roast will depend on its size but will probably be between one and a half and two hours. Remove the foil for the last 30 minutes of cooking time.
- When it is done, remove the chicken from the roasting pan and put it on a warm plate, covered with foil, to rest for 10 minutes.
- If you want gravy, you can use the following method. Pour the juices from the roasting pan into a measuring jug or similar container. The juices will settle within a minute or so with the fat rising to the surface. Take two tablespoons of the fat and return them to the roasting pan. Add two tablespoons of plain flour. Stir together and cook over a low heat for a few minutes. Add the rest of the chicken juices to the roasting pan together with some hot water (either from the kettle or water used to cook vegetables is great). Allow to bubble for a few minutes and then pour into a gravy boat or jug to serve.
Keywords: chicken with garlic and thyme