This new take on the classic roast will fast become a family favourite
Ingredients
75g Butter
1 Whole Chicken, approx 1.55kg
Sprigs of fresh thyme
1 Lemon
Assorted root vegetables, roughly chopped
Preheat the oven to 200C/180C Fan/Gas 6. Using your hands, rub the butter underneath and over the chicken skin and place some of the thyme sprigs under the skin, too.
Cut the lemon in half and squeeze its juice all over the chicken. Put the squeezed lemon into the cavity of the chicken.
Put the root vegetables and remaining thyme in a medium-sized roasting tin and season. Place the chicken on top and cook for 1½ hours, basting once halfway through cooking. Check the chicken is cooked through before serving (the juices should run clear when the thigh is pricked).
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