Lemon and Thyme Roast Chicken
Ingredients:
- 1 whole chicken (about 2 kg)
- 2 tablespoon softened salted butter (preferably grass-fed)
- 1 tablespoon fresh thyme leaves (from around 6-8 large sprigs)
- ½ lemon
- Salt
Method:
- Preheat your oven to 190°C, fan forced.
- Wash and dry your chicken. Pop it on a roasting tray and allow to rest at room temperature for 15 minutes or so.
- Zest the ½ lemon into a small bowl. Combine the zest with the softened butter and the thyme leaves.
- Working carefully, slide your fingers between the skin of the chicken and the breasts to separate them, trying not to tear the skin. Work your way down over the legs too, essentially creating pockets between the skin and the leg meat.
- Rub the flavoured butter in under the skin, spreading it out over the breasts and the legs. Rub any remaining butter over the outside of the skin (or just your buttered fingers) to coat the skin. Put the zested ½ lemon into the centre cavity.
- Sprinkle the chicken with sea salt and pop into your hot oven to cook for around 75-80 minutes. To test if its cooked insert a skewer into the thigh and remove- the juices should run clear and your chicken skin should be lovely and golden all over.
- Remove from the oven and baste with the juices in the bottom of the pan. You can add a little extra fresh thyme here too if desired.
- Allow to rest for 15-20 minutes and serve with a gorgeous salad or your choice of side.
Recipe courtesy of Sandi Cooper Naturopathy.