Garlic and thyme roast chicken recipe
A buttery rub and fragrant stuffing is all you need to roast your chicken to crispy, succulent perfection. Tying the legs together gives a wonderful visual finish that also helps to retain moisture and flavour, making a simple roast recipe into a show-stopper.
See method- Serves 7
- 20 mins to prepare and 1hr 35 mins to cook
- 360 calories / serving
- Gluten-free
Ingredients
- 1 tbsp salted butter, softened
- 1.8kg whole chicken
- 1 x 30g pack fresh thyme
- 1 garlic bulb, halved lengthways
- 2 lemons, halved
Each serving contains
- Energy
- 1495kJ 360.0kcal
- Fat
- 25g
- Saturates
- 7g
- Salt
- 0.5g
- Sugars
- 0g
of the Reference intake
Carbohydrate 1.8gProtein 32.4gFibre 0.7g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Choose a roasting tin with a rack and line with foil (see tip below).
- Rub the butter over the chicken. Sprinkle a few thyme leaves on top and put the remaining sprigs inside the cavity with the garlic and lemon. Tie the legs together with string (see tip below) and season.
- Roast for 1 hour and 35 minutes, until no pink meat is showing. To check it's cooked through, pierce the thigh with a skewer - the juices should run clear. Remove and leave to rest for 15 minutes before carving. Save the carcass for stock.
- See more Sunday roast recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
