Roast Lemon Thyme Chicken
1 hour 50 minutes
- 1 chicken (around 1.8kg), preferably free-range
- 500g new potatoes
- 5 medium carrots
- 3 celery sticks
- 3 medium onions
- 2 medium lemons
- 1 bunch thyme
- 1 bulb garlic
- Olive oil
- Knob of butter
- Salt and pepper
Preheat your oven to 200C (180C fan).
Chop the vegetables and one of the lemons.
Put all the veggies into a large roasting tin and drizzle with the olive oil.
Put the chicken in the middle (so it’s surrounded by the veggies) of the tin. Using a sharp knife, prick the lemon all over, this will ensure that the juices are released when cooking.
Stuff the whole lemon into the chicken followed by the thyme.
Rub the butter onto the skin and season with salt and pepper.
Put the chicken in the oven at 200C for about 1 hour 50 minutes.