Cedar-Planked Lemon Thyme Chicken

1. 1

   Preheat your oven to 240 degrees centigrade. Set an oven rack in the middle. Place your cedar plank in an oven tray/brownie tin, place that on the rack and let heat up till it starts to crackle

2. 2

   In the meantime, make a fragrant salt by pounding a large handful of lemon thyme with 1 - 2 tablespoons of sea salt, till a rough paste is formed

3. 3

   Mix half of this paste with 1 tablespoon of butter and reserve the other half.

4. 4

   Gently separate the skin above the breast from the flesh, so it doesn't tear and rub some lemon thyme butter underneath.

5. 5

   Rub the remainder of the lemon thyme butter inside the cavity of the chicken, then stuff it with some stalks of lemon thyme and garlic cloves. Secure the opening with a toothpick or truss it up.

6. 6

   Rub the reserved lemon thyme paste on the outside of the chicken, ensuring all bits are well rubbed.

7. 7

   By this time, the cedar plank should be crackling. Bring it out of the oven and using a tea towel soaked in olive oil, rub it all over.

8. 8

   Place the chicken on top of the plank, breast side up and pop in the oven. {Note you will need an hour per kg of chicken. Mine was ready in 1 hour 15 minutes.} If at anytime, you're worried the plank is getting too dry, put some water in the tray.

9. 9

   About 10 minutes before the end of the cooking time, flip the bird over so the underside crisps up

10. 10

    Once ready, bring out of the oven and leave to rest for 10 minutes.

11. 11

    Serve and carve the chicken...from the plank and serve with roasted garlic...on the side and potatoes!

* Per serving · 4 servings · Values may vary.