Lemon and Herb Roasted Chicken
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Total : 85 minutes
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Servings : 4
Ingredients
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whole fresh chicken, 30g butter (softened), 1 tablespoon chopped lemon thyme, 1 lemon (thinly sliced), Lemon thyme sprigs, 10 brown pickling onions (peeled), 10 baby chat potatoes, 2 baby fennel (cut into wedges), 2 tablespoons olive oil, Steamed beans (to serve), Steamed peas (to serve)
Make it Now!
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Step 1
Preheat oven to 390℉(200°C). Rinse chicken cavity under cold water. Pat dry inside and out with a paper towel.
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Step 2
Combine the butter and thyme leaves in a small bowl. Season with salt and pepper.
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Step 3
Lift the skin under the breast. Spoon the butter mixture under the skin. Place four slices of the lemon under the skin.
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Step 4
Place remaining lemon into the chicken cavity with six sprigs of lemon thyme. Tie the legs together with kitchen string.
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Step 5
Place the chicken in a large roasting pan. Place the onions, potatoes, and fennel in a large bowl.
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Step 6
Drizzle with half the oil. Gently toss to combine. Arrange around the chicken. Drizzle remaining oil over the chicken and season well with salt and pepper.
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Step 7
Roast the chicken in the preheated oven, occasionally basting in pan juices, for 1 hour 15 minutes or until the juices run clear when a skewer is inserted into the thigh.
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Step 8
Remove from oven and set aside for 10 minutes to rest. Serve with steamed beans and peas to serve.
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