1largeFree Range Chickenor equivalent 1.5 to 1.7kg in joints
3tbspOlive Oil
1largeLemonzest and juice
1bunchFresh Thyme
3clovesGarliccrushed
Seasoning to taste
Instructions
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.
Nutrition
Nutrition Facts
Quick Roast Chicken with Lemon, Thyme and Garlic
Amount per Serving
Calories
547
% Daily Value*
Fat
41
g
63
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Cholesterol
153
mg
51
%
Sodium
144
mg
6
%
Potassium
460
mg
13
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.