This is one of our go to meals when we need a pick me up, especially served with crispy chips and corn on the cobb. Crispy, juicy, and about as easy as it gets. Although we recommend that you use a jointed whole chicken, which we’ll happily do for you in the shop if you ask, it works just as well with skin on chicken breasts, legs or just thighs. We love the mixture of the dark and white meats though.
This basic method can also be easily adapted to your favourite flavours. Mix things up with powdered chipotle chili, or tone it right down with just a hint of sage. The possibilities are truly endless.
When it comes to pairing it up, again there are so many ways to go. Mashed potatoes with lots of just cooked spring veg, or even as part of a Sunday roast when time is short. Just don’t forget to use the juices from the pan. Delicious as they are spooned over the chicken, or use as the basis for a gravy.
Quick Roast Chicken with Lemon, Thyme and Garlic
- Roasting Pan
- Large bowl
- 1 large Free Range Chicken or equivalent 1.5 to 1.7kg in joints
- 3 tbsp Olive Oil
- 1 large Lemon zest and juice
- 1 bunch Fresh Thyme
- 3 cloves Garlic crushed
- Seasoning to taste
- If using the whole chicken, cut off the legs at the body joint, then cut again into leg and thigh between the bone. Make an incision lengthwise down the centre of the breast, to one side of the breatbone, cut along the side of the bone and then ease the breast away, keeping the wing. Cut the breast portions into 2 or 3 large chunks.
- Put the chicken into the bowl, then add in the remaining ingredients, pulling the leaves from the thyme as you do so. Season well with salt and pepper, then stir well and ensure the chicken is well covered by the ingredients. Cover, and set aside for 1 hour.
- Pre-heat the oven to 190C, 170C fan, gas mark 5.
- Transfer the chicken and marinade to the roasting pan, then cook in the oven for approx 40 minutes, until the skin is golden brown and crisp, and the chicken is cooked through. Stir occasionally to brown all over.
- Serve with home cooked chips and corn on the cobb, as part of a Sunday roast, or whatever takes your fancy. Remember to use the juices in the pan, either spooned over the meat as they are, or added to a sauce.