Name: Roast lemon thyme chicken and wedges
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 4 large desiree potatoes, cut into thick wedges; 20 gram butter, chopped; 2 lemons, 1 halved and thinly sliced, 1 halved; 1 tablespoon lemon thyme leaves, plus extra sprigs; 2 tablespoon olive oil; 2 clove garlic, finely chopped; 15 kilogram whole free-range chicken, trimmed, washed; 1/4 cup sour cream; 2 tablespoon parsley, chopped

Ingredients

4 large desiree potatoes, cut into thick wedges

20 gram butter, chopped

2 lemons, 1 halved and thinly sliced, 1 halved

1 tablespoon lemon thyme leaves, plus extra sprigs

2 tablespoon olive oil

2 clove garlic, finely chopped

15 kilogram whole free-range chicken, trimmed, washed

1/4 cup sour cream

2 tablespoon parsley, chopped

Method

1.Preheat oven to hot, 200°C. Line a large roasting dish with baking paper.

2.Arrange potatoes in single layer in dish. Dot with butter and season to taste. Bake 20 minutes.

3.Meanwhile, in a medium bowl, combine lemon slices, thyme, half oil and garlic together. Pat chicken dry inside and out. Stuff cavity with lemon mixture. Tie legs together with kitchen string to secure. Rub chicken all over with remaining oil.

4.Squeeze one lemon half over potatoes. Place chicken breast side up on top of potatoes. Scatter with extra thyme and season to taste. Bake 50-60 minutes, until chicken juices run clear when tested with a skewer.

5.Remove chicken and potatoes from pan. Rest chicken, covered loosely with foil, while making sauce.

6.Squeeze juice from remaining lemon half, and add sour cream and parsley to pan juice, stirring to make a sauce. Simmer on medium heat 2-3 minutes.

7.Carve chicken and serve with wedges and other accompaniments of choice.

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