Lemon & Thyme Roast Chicken

1. 1

   Take the chicken out of the fridge for 30 minutes to an hour, to let it come up to room temperature.

2. 2

   Heat oven to 200C

3. 3

   Season inside of cavity with salt and pepper, put in thyme sprigs and lemon halves.

4. 4

   Grind more pepper all over the outside of the chiclen and drizzle over the olive oil.

5. 5

   Tie feet together with string.

6. 6

   Cook for two hours (one and a half pound bird), or until juices run clear when a skewer is inserted into the thigh and it is pressed gently.

7. 7

   Baste the chicken two or three times while cooking.

8. 8

   Remove from the oven, let rest for 10-20 minutes.

9. 9

   Use a sharp knife to remove the legs, then remove and thickly slice the breast.

10. 10

    Serve with lots of vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.