thyme and garlic roasted chicken

  • 1.6kg whole chicken
  • 2 lemons, quartered 
  • 2 heads garlic, halved 
  • 8 sprigs thyme 
  • 2 tablespoons olive oil 
  • sea salt flakes 
  • ½ cup (125ml) chicken stock 
  • ½ cup (125ml) white wine
  1. Preheat oven to 160°C (320°F). Wash and pat the chicken dry. Place 1 lemon in the cavity of the chicken and tie the legs with kitchen string to secure. Place the garlic, thyme and remaining lemon in a baking dish and top with the chicken. Brush with olive oil and sprinkle with salt. Pour in the stock and wine and cover with foil. Roast for 2 hours. 
  2. Remove foil from the chicken, increase the temperature to 200°C (390°F) and roast for a further 25 minutes or until the skin is golden and the juices run clear when tested with a skewer.

 

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