By Harry Heal
Lemon & Thyme Roast Chicken
12 steps
Prep:25minCook:1h
Perfect for your Sunday roast.
Updated at: Sun, 12 Nov 2023 14:20:16 GMT
Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories2840.3 kcal (142%)
Total Fat204.7 g (292%)
Carbs53.9 g (21%)
Sugars14.8 g (16%)
Protein192.3 g (385%)
Sodium1154 mg (58%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
The Chicken
Lemon, Garlic & Thyme Butter
Roasting Vegetables
Other
Instructions
Step 1
Begin with making the butter. Finely chop the garlic, zest the lemon and roughly chop the thyme.
Step 2
Add softened butter to a bowl along with the rest ingredients. Season with salt and pepper and mix well.
Step 3
Add to baking paper, and roll tightly into a tube. Place in the fridge or freezer to set.
Step 4
Take the chicken out of the fridge and bring up to room temperature.
Step 5
Meanwhile, chop the vegetables and add to a roasting dish. Season with salt, pepper and pour over 1 tbsp of olive oil.
Step 6
Stuff the chicken with the lemon, thyme and garlic.
Step 7
Take 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.
Step 8
Tie the legs together with some cooking twine and then place on top of the vegetables.
Step 9
Pour over olive oil, add a generous amount of salt and pepper and then finally sprinkle over some fresh thyme.
Step 10
Place in a preheated oven at 200c/390f for one hour. (Cooking time can vary depending on size of bird).
Step 11
Remove from the oven once cooked and leave to rest for 15 - 20 minutes before carving.
Step 12
Enjoy!
Notes
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Moist
Delicious
Easy
Go-to
Crispy
