mainBritish
Roast Chicken
Golden, crispy skin. Juicy meat. The Sunday roast everyone deserves.
Prep 10m · Cook 75mServes 4Easy
Ingredients
Serves 4
- 1.5 kg whole chicken
- 1 lemon, halved
- 1 bulb garlic, halved
- fresh thyme, bunch
- 50 g butter, softened
- olive oil, salt, pepper
Method
- 1
Preheat oven to 220°C. Pat the chicken dry. Rub all over with butter, season generously.
5 min
- 2
Stuff the cavity with lemon, garlic and thyme. Tie the legs.
3 min
- 3
Roast for 20 minutes, then reduce to 190°C. Cook for a further 45-50 minutes until the juices run clear.
65 min
- 4
Rest for 15 minutes before carving. Serve with roast potatoes and gravy.
15 min