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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
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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
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3
Mix half of this paste with 1 tablespoon of butter and reserve the other half.
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4
Gently separate the skin above the breast from the flesh, so it doesn't tear and rub some lemon thyme butter underneath.
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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.
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6
Rub the reserved lemon thyme paste on the outside of the chicken, ensuring all bits are well rubbed.
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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.
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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.
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9
About 10 minutes before the end of the cooking time, flip the bird over so the underside crisps up
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10
Once ready, bring out of the oven and leave to rest for 10 minutes.
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11
Serve and carve the chicken...from the plank and serve with roasted garlic...on the side and potatoes!
