Slow roast olive chicken with lemon and thyme

This is a great recipe – I’m sure you will have a favourite roast chicken recipe – this will beat them all – I’m truly confident!!! Your kitchen will be full of the fmell of fresh lemon at the start of the cooking process being replaced as you move along with the brilliant smell of thyme.

Wot u need
One medium whole chicken (preferably corn fed)
Three or four sprigs of thyme or a couple of tsps of dried thyme
Two fresh unwaxed lemon
Olive oil (about four tbsps)
Salt and pepper


Wot u do

Wash the chicken in cold water and pat dry with paper towels. Using your fingers cover the chicken with olive oil rubbing all over. Cut one of the lemons into three and stuff two pieces into the cavity. Stuff the thyme into the cavity and push the last piece of lemon in. Season the chicken with salt and pepper, some thyme and squeeze the other lemon over the top.

Roast the chicken uncovered in an oven at 140oC for 40 minutes. Baste the chicken with the juices that come out of it (don’t worry there won’t be many at this stage) and roast for a further one hour at 180oC. Baste again and roast for a further 20 minutes. Baste again (loads of juice laying around at this point in time) and roast at 150oC for a final 30 minutes. Remove chicken, baste a final time and let rest for 30 minutes before carving.

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