GARLIC AND THYME ROAST CHICKEN

 

 

A buttery rub and fragrant stuffing is all you need to roast your chicken to crispy, succulent perfection. Tying the legs together gives a wonderful visual finish that also helps to retain moisture and flavour, making a simple roast recipe into a show-stopper.

Ingredients

 

1 tbsp salted butter, softened

1.8kg (3 1/2lb) whole chicken

1 x 30g pack fresh thyme

1 garlic bulb, halved lengthways

2 lemons, halved

Preperation Method

Step 1

Preheat the oven to gas 5, 190°C, fan 170°C. Choose a roasting tin with a rack and line with foil (see tip below).

Step 2

Rub the butter over the chicken. Sprinkle a few thyme leaves on top and put the remaining sprigs inside the cavity with the garlic and lemon. Tie the legs together with string (see tip below) and season.

 

Step 3

Roast for 1 hour and 35 minutes, until no pink meat is showing. To check it's cooked through, pierce the thigh with a skewer - the juices should run clear. Remove and leave to rest for 15 minutes before carving. Save the carcass for stock. 

 

Expert tips

No roasting tin with a rack? Cook on thinly sliced onions or potatoes to crisp up the underside. To help retain moisture and flavour, and to give a neat finish, tie the legs together, hold cotton kitchen string under the legs and tailbone, pull up and cross the ends over to bring the legs together. Wind around a few times and tie a knot. To make the roast dairy-free, simply swap the butter for 1 tbsp olive oil.