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1
Heat your oven to 220 u00b0C (only for 10 minutes, before turning it down to 180 u00b0C)
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2
Take lemon zest,roasted garlic, butter and 1/2 the bunch of thyme and fill the underside of the chicken skin. This way all your flavours are seeping into your meat.
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3
Pat chicken dry with paper towel, rub the chicken all over with a 2tsp of salt, pepper and olive oil. Not only are you further flavouring the chicken, but the chicken skin will be crispier when roasted.
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4
Put chicken on to a roasting pan, pour lemon juice around it. Put lemon skins and remaining thyme underneath the chicken.
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5
Roast for 10 minutes on 220u00b0C, then lower the heat to 180 u00b0C and cook for a further 25- 35 mins depending on how large the chicken is.
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6
You can check if your chicken is ready by inserting a skewer/ fork into the thickest part ( thigh). If the juices run clear, your chicken is ready. If it's still is pink, leave it in for a couple more minutes.
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7
Take chicken out, keep warm and rest the chicken while you make the sauce.
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8
Sauce on the side: Deglaze the roasting pan with a little white wine and chicken stock, bring to a simmer. Add a cornflour mixture (water and cornflour) till you are happy with the consistency of the sauce. Season to taste...YUM, it's all the lemony, buttery, garlicky thyme goodness...
