Lemon and thyme roast chicken

Name: Lemon and thyme roast chicken
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large chicken; grated zest of 1 lemon (then cut the lemon in half and reserve); 1 tsp salt (preferably flakes); grind of black pepper; 1/2 tsp dried thyme (or a bunch of fresh thyme, if preferred); 1/2 tsp dried Italian herbs; 2 garlic cloves, crushed; low-calorie cooking spray; 250ml water

7 steps

Prep:5minCook:1h 30min

Updated at: Thu, 17 Aug 2023 03:49:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories363.3 kcal (18%)

Total Fat25.6 g (37%)

Carbs0.7 g (0%)

Sugars0.1 g (0%)

Protein30.7 g (61%)

Sodium503.1 mg (25%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1chicken

large

1lemon

grated zest of, then cut the lemon in half and reserve

1 tspsalt

or a bunch of fresh thyme, if preferred

½ tspdried Italian herbs

2garlic cloves

crushed

low-calorie cooking spray

250mlwater

Instructions

Step 1

Around 30 minutes before you wish to cook, take the chicken out of the fridge.

Step 2

Preheat the oven to 190?C (fan 170?C/gas mark 5).

Step 3

Place the chicken in a large, deep roasting tray with a rack on the bottom. If you don't have a rack then a trivet made out of foil will do. (You don't want the chicken to sit in its own juices and fat when it's cooking.)

Step 4

Put the lemon zest, salt, pepper, thyme, Italian herbs and garlic in a bowl and mix well.

Step 5

Spray the chicken with the low-calorie cooking spray, then rub the herb mixture all over the chicken. Put the lemon halves inside the chicken cavity.

Step 6

Pour the water into the bottom of the roasting tray and cook the chicken according to the packaging instructions until the juices run clear when you insert a knife into the thickest part of the chicken leg. (This should take roughly 40 minutes per kilo, plus 20 minutes.)

Step 7

Remove from the oven and leave to rest for 15 minutes before serving.