Name: Lemon thyme roast chicken
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 1.8 kilogram chicken, trimmed, washed, dried; 8 small brown onions, ends trimmed, peeled, halved; 1 lemon, sliced; 1 bunch thyme, woody stems trimmed; 3 clove garlic, sliced; 2 cup dry white wine

Lemon thyme roast chicken

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Serves 6

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

1.8 kilogram chicken, trimmed, washed, dried

8 small brown onions, ends trimmed, peeled, halved

1 lemon, sliced

1 bunch thyme, woody stems trimmed

3 clove garlic, sliced

2 cup dry white wine

Method

1.Place chicken in a large, non-metallic baking pan. Tie legs together with kitchen string. Tuck wings under.

2.Add onion, lemon, thyme and garlic to the pan with the chicken. Pour the wine over, season to taste and cover with plastic wrap. Chill for 30 minutes, turning once. Preheat oven to moderate, 180°C.

3.Bake chicken, basting occasionally with pan juices, for 1 hour 15 minutes s or until golden brown and the juices run clear when the thigh is pierced with a skewer. Cover with foil and set aside to rest for 10-15 minutes. Carve and serve with vegetables of choice.

Wash the chicken before baking by rinsing under cold running water. Pat dry with paper towel inside and out.
Note

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Ingredients

Method

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