ROAST CHICKEN WITH ONIONS, GAR­LIC, LE­MON & THYME

Plug - - ESSENTIALS -

IN­GRE­DI­ENTS

1.8kg whole chicken

3 sprigs fresh thyme

½ le­mon

10 cloves of gar­lic

30g but­ter, soft­ened

3 medium onions, cut into wedges

METHOD

1. Pre­heat the oven to 180°C

2. In­sert two thyme sprigs, the le­mon and two of the gar­lic cloves. Tuck the wings un­der the chicken and tie the legs to­gether with kitchen string. 3. Place the chicken breast-side up in an oiled roast­ing tin. Rub all over with the soft­ened but­ter then roast un­cov­ered for 20 min­utes.

4. Re­move the chicken from the oven, add the onion and re­main­ing gar­lic to the tin, then roast for a fur­ther 50 min­utes.

5. Sprin­kle the re­main­ing thyme over the chicken and re­turn to the oven for 10 min­utes or un­til juices run clear.

6. Serve with roasted gar­lic and onions.

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