Roast Chicken with Thyme

It really couldn’t be simpler – a little bit of preparation and into the oven. 

Serves 6 

Ingredients

• 1½kg chicken
• Small bunch fresh thyme
• 1 lemon
• 2-3 garlic cloves, crushed
• 1 tablesp. olive oil
• A little salt and freshly-ground black pepper

To Cook

Cooking time: 1½ hours 

Method:

Preheat the oven to Gas Mark 6, 200°C (400°F).

Place the chicken in a roasting tin and put the lemon and a sprig of thyme inside the cavity of the chicken.  Strip the leaves from the remaining thyme stalks and place in a bowl along with the garlic, olive oil and seasoning.  Mix to combine then brush this mixture over the chicken, working it into all the nooks and crannies.

Cover the chicken loosely with foil and roast in the oven for 30 minutes. Then reduce the temperature to Gas Mark 4, 180°C (350°F). Remove the foil and roast for another 50-60 minutes.  It's fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer.

Remove the chicken to a carving board and cover loosely with foil.  Allow to rest for 15 minutes while you make the gravy.

Stir the pan juices over the hob to heat through.  Add a little stock or water and boil up.

Serving Suggestions:

Delicious served with chunky carrots, parsnip, potatoes and half a head of garlic which can be simply tossed in a little olive oil and seasoning and roasted for the last 20 minutes with the chicken.