Clas­sic roast chicken,

Easy Cook - - WEEKEND ROAST -

Serves 6 Prep 15 mins Cook 1 hr 35 mins 20g but­ter, soft­ened 1 whole chicken, ap­prox. 2kg 1 lemon 1 gar­lic clove, sliced length­ways 2 sprigs of fresh thyme gravy and your choice of veg­eta­bles, to serve

1 Pre­heat the oven to 180C/160C fan/ gas 4. Rub the but­ter over the whole chicken, be­ing care­ful not to break the skin. Wash and roughly zest half of the lemon, and rub the zest into the skin. Rub the cut sides of the gar­lic halves over the skin too. Set the gar­lic aside; do not dis­card it. Lay the chicken in a roast­ing pan, breast down to start with, so you start with the flat side (its back) fac­ing up.

2 Cut the lemon in half and squeeze the juice of half the lemon over the top of the chicken. Don’t throw the squeezed lemon half away – add it to the roast­ing pan. Sprin­kle a big pinch of salt and black pep­per over the top. Put the other half of the lemon inside the chicken, along with the sprigs of thyme and re­served pieces of gar­lic.

3 Roast the chicken in the pre­heated oven for 45 mins. Af­ter this time, turn it over in the dish so it is breast-side up. Sprin­kle salt and black pep­per on the top and re­turn to the oven for an­other 45 mins. Press a fork into the thick­est part of the leg. If the juices are still pink, it needs to be cooked for longer – re­turn to the oven for an­other 10 mins and check again. Serve with gravy and veg­eta­bles, if you like.

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