Preparation Steps
- Heat your oven to 220 C (only for 10 minutes, before turning it down to 180 C)- Take lemon zest,roasted garlic, butter and 1/2 the bunch of thyme and fill the underside of the chicken skin.
This way all your flavours are seeping into your meat.
- Pat chicken dry with paper towel, rub the chicken all over with a 2tsp of salt, pepper and olive oil.
Not only are you further flavouring the chicken, but the chicken skin will be crispier when roasted.
- Put chicken on to a roasting pan, pour lemon juice around it.
Put lemon skins and remaining thyme underneath the chicken.
- Roast for 10 minutes on 220C, then lower the heat to 180 C and cook for a further 25- 35 mins depending on how large the chicken is.
- You can check if your chicken is ready by inserting a skewer/ fork into the thickest part ( thigh).
If the juices run clear, your chicken is ready.
If its still is pink, leave it in for a couple more minutes.
- Take chicken out, keep warm and rest the chicken while you make the sauce.
- Sauce on the side: Deglaze the roasting pan with a little white wine and chicken stock, bring to a simmer.
Add a cornflour mixture (water and cornflour) till you are happy with the consistency of the sauce.
Season to tasteYUM, its all the lemony, buttery, garlicky thyme goodness.