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
- 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.
- 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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