Since I moved into my own flat, I used to cook a Sunday lunch with all the trimmings every two weeks until a few years ago. I stopped doing so because I thought it was too much work and more important too much washing up.
This Easter I decided to change that and treat myself to a Sunday lunch at least once a month. Easter being the first time.
Today I’m sharing with you the Lemony thyme/garlic chicken I made on that occasion.
I hope you’ll make it one day and like it as much as I did.
Lemony thyme/garlic chicken
Ingredients for the herb butter
- 50 g butter
- 2 tbsp of this garlic-thyme herb mix
Ingredients for the chicken
- 1 x 1.1kg chicken
- 1 lemon cut in 8
- 8 large cloves of garlic
- 1 large white onion, thickly sliced
- Preheat the oven to 200°C
- Mix all the ingredients for the herb butter.
- Fill the cavity of the chicken with a bit of the butter, all the garlic cloves and as many pieces of lemon as possible and close the chicken with a string (I reuse the string the chicken comes with but there are Youtube videos explaining how to do it).
- Put the onion slices in a roasting tin.
- Rub the herb butter all over the chicken. If you have time and are patient, you can rub some between the skin and the breast meat.
- Put the chicken on the onion slices.
- Add any leftover lemon pieces.
- Bake for 1 hour, basting with the juices from the tin every 20 minutes.
- Rest the chicken for 15 minutes.
- Squeeze the juice of the lemon pieces in the tin over the chicken.
- If you are a gravy person, you can use the mix in the tin to make it (I’m not, so I didn’t).
- Cut the chicken to pieces and dish up (I had it with roast potatoes and a simple tomato salad).